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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Ten Big Ideas in Sensory Science & Product Development
(Webinar length:  1h 07m)

Overview:

Understanding human perception is one key to making successful new products.  Yet often
researchers and food technologists lose sight of some of the basic principles of human
sensory function and sensation-driven consumer behavior.  This seminar outlines ten
fundamental ideas that need to be considered in constructing products with the human
senses in mind.

The first four concern basic sensory function.  First, human response is nonlinear.  Second,
sensory response is non-uniform.  Individual differences abound.  Third, perception is time-
dependent.  Fourth, perception is interactive and combinatorial.  Variables must be studied
in combination, not singly.

The next three concern consumer behavior.  Fifth, consumer hedonic reactions vary widely.  
Segmentation is the rule.  Sixth, consumer perception is integrative, while sensory panels are
generally analytical.  Seventh, consumer behavior has its foibles.  They are unpredictable,
sometimes wacky.  Curious examples will be provided.

The final three concern product development, specifically.  Eighth, successful products often
have contrasting sensory attributes (especially textural contrast).  The ninth item is a rule:  don’
t overlook the obvious.  Finally, the tenth principle says that successful innovation is a struggle
between familiarity and invention (novelty), as understood by Vivaldi in 1726 (Il cimento dell’
armonia i dell’inventione).  Once again, consumer differences come into play.  Some show
variety-seeking tendencies while others have neophobia.

Learning Objectives:

To understand the basic principles of psychophysical and sensory function
To understand human variability and diversity in sensory response and preferences
To understand some consistent tendencies and foibles of consumer behavior
To understand keys to successful product development

Who will 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 executives involved in strategic decisions
Statisticians and Statistical Support Personnel
Dieticians and Nutritionists
Research Chefs and Culinary Professionals
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 sciencefor 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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