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Recorded Webinars collaborated with Foodseminarsinternational
Sensory Science: The Importance of Equivalence
Proving equivalence in product research, sensory, and consumer testing Sensory
Equivalence and Similarity:  How to trust your results
(Webinar length:  1h 5m)

Overview:

This webinar will explore different tests and situations that can be used in product and
sensory research to amass evidence for product equivalence.  The approaches will range
from simple commonsense results in a known testing situation, to the failure to reject the null
in a test with known power, and equivalence testing with a rejectable null hypothesis of
difference.  The topics will range from simple sensory discrimination tests to parity results in
consumer testing.

In many phases of product research, it is important to know whether two versions of a product
are sensorially equivalent, and/or sufficiently similar to meet consumer expectations.  This is
often the case in ingredient substitutions, process changes, cost reductions, blending trials,
quality control, and shelf life studies.   Failing to detect a difference and implementing an
unwanted product change risks the alienation of loyal consumers.  Unfortunately, most of our
common sensory and statistical tests are aimed at showing differences, not similarities.  
They protect against Type I error (a false alarm) but do a poor job of protecting against Type II
error (missing a potentially important difference that truly exists).  It’s often said, that “science
cannot prove a negative.” Thus, proving similarity is a tougher job than finding evidence for a
difference.  For example, simply finding no statistically significant difference is often
inadequate evidence, for there are many reasons why a test might fail, beyond the possibility
that there really is no difference.

The following questions will be addressed:

When can I trust that my sensory panel will find a difference, and when they don’t that the
result is reliable and trustworthy?
Is it ever acceptable to use a result of no significant difference as evidence for equivalence?
What are some of the metrics for similarity between products? How can I set the boundaries
for declaring “sameness?”
How do I know the power of my test?
How can I set up a rejectable hypothesis of difference, in order to prove equivalence?

Who should benefit from this webinar:

Sensory evaluation practitioners
Product developers
Researchers and brand managers involved in cost reduction and margin management
Marketing managers and marketing research specialists
R&D executives involved in strategic decisions
Statisticians and statistical support personnel

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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