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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Avoiding Consumer Dissatisfaction
(Webinar Length:  1hr 6min)

Overview:

Successful food and consumer products are often reformulated or altered in order to improve
their nutritional value (e.g. fat or sodium reduction, fiber enhancement), provide different
performance benefits, or simply to reduce costs. A major liability in such changes is the
possibility that loyal users of the product will be disappointed in the new version when their
expectations fail to be met. The sensory properties of products are key to consumer
satisfaction, and a major factor in trial and repurchase.

This presentation will highlight two measures of consumer dissatisfaction, using the concept
of alienation, and the technique of penalty analysis. Alienation is a change in the attitude of
brand-loyal or frequent users of the product, in a negative direction, and it can be measured
in several ways. Penalty analysis combines affective (like-dislike) opinion ratings with scales
for the optimum levels of an ingredient or flavor, commonly called “just-about-right” scales.
Both of these approaches have their methodological nuances (for best practices) and pitfalls.
When used in combination, they can provide important information for insuring consumer
satisfaction with reformulated products. These principles will be illustrated in a case study of
reformulated restaurant menu items.

What you will learn:  

To understand the concept of consumer alienation and how to measure it
To understand penalty analysis and how it is applied
To see how these two tools can be used to mitigate the risk in management decisions about
product reformulations

Who should attend:

Product developers
Consumer Insights professionals
Food and consumer products marketing managers
Sensory evaluation specialists
Marketing research professionals
Nutritionists, dieticians and menu planners
Culinary professionals
Research scientists in foods, consumer products and OTC

Presenter--Dr. Harry Lawless:

Dr. Harry Lawless is Professor Emeritus of Food Science at Cornell University , where he
taught sensory evaluation and flavor science for 24 years. He is internationally recognized as
a leading authority in sensory testing of foods and taste and smell research. Dr. Lawless is
co-author of the leading textbook in sensory testing: Sensory Evaluation of Foods, Principles
and Practices with Dr. Hildegarde Heymann of the University of California, Davis. Dr.
Lawless received his PhD from Brown University and BA from Yale. He is the author of over
200 scientific papers and technical articles. During his professional career he has worked at
the Monell Chemical Senses Center, S. C. Johnson Wax, General Mills, General Foods,
Peryam and Kroll Research and the U. S. Army Natick Food Laboratories.  His new book,
Quantitative Sensory Analysis, was just published by Wiley-Blackwell..

Webinar Price ($289)
Click here to buy it

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