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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Intelligent Design in Sensory Tests
(Webinar length:  1hr 10m)

Complete Blocks; Stuart Maxwell & McNemar Tests

Overview:

Missing an important difference among products during research and development can have
drastic consequences. These include franchise risk (alienation of loyal consumers) and
opportunity risk (failing to note a potential product or process improvement).

Accounting for human response biases is an important part of maximizing the efficiency of
sensory product testing.  One useful approach employs various experimental designs that
use assessors or consumers as their own baseline or control.  Such “complete” designs are
preferable whenever there are consistent patterns of responding by an individual, such as a
person’s individual scale usage habits.  These can be accounted for thus allow greater test
sensitivity to find differences among products, which is the goal of most sensory tests. With
nonparametric data such as frequency counts, there are specific and useful tests for
complete designs.

Some of these tests are not widely known such as the McNemar and Stuart Maxwell tests,
which are explained in this presentation.  This talk will illustrate the advantages of these test
designs and analyses using several worked examples.  The overall goal is to help protect
against Type II error (missing an important difference) and to increase the sensitivity of the
test protocol.

Learning objectives:

To understand where human biases can influence sensory tests
To understand opportunities for control and/or elimination of individual differences
To maximize the ability of a sensory test to detect differences by minimizing error
To understand some common experimental designs and their appropriate statistical analyses

Who should benefit from this webinar:

Sensory Evaluation Professionals
Product Developers & Development Scientists
Researchers and Brand Managers involved in cost reduction and margin management
Marketing Managers and Marketing Research Specialists
R&D Managers
Statisticians and Statistical Support Personnel
Consumer Insights and Product Guidance Researchers

Presenter--Dr. Harry Lawless


Dr. Harry Lawless is Professor Emeritus of Food Science at Cornell University , where he
has taught sensory evaluation and flavor science for 22 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.



Webinar Price ($289)
Click here to buy it

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