13 weeks Online Course Principles of Sensory Science
Online Course, 80-90 hours, start 4 March 2019, end 1 June 2019, by Wageningen Academy, devision of Human Nutrition
Are you looking for an introduction in the world of sensory science with a focus on eating behaviour? Would you like to broaden and deepen your theoretical knowledge and gain the latest insights from present real world research? And are you looking for an integrated approach where food technology, consumer and nutrition science interact? Then this university-level online course might be something for you. Price EUR 1,395.00 More information
Sensory Evaluation: An introductory workshop
5th March 2019, 09:00 – 17:00, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
This popular introductory workshop is IFST accredited and aimed at those who are new to sensory science and wish to learn how to apply basic sensory methods to discriminate, describe and measure the sensory attributes of products with a view to improving and introducing innovation to their product development and quality assurance approaches. Delegates attending the Sensory Evaluation course also have the opportunity to sit a Foundation level examination in Sensory Evaluation, set by the IFST (Institute of Food Science and Technology) with whom the course is accredited, successful candidates will then be awarded a Certificate of Accreditation by the IFST. More information
Changing Perspectives in Sensory Science – Past, Present, and Future
7 March 2019, University of Reading, UK
Organised by IFST's Sensory Science Group Save the date and join us on March 7, 2019 at the University of Reading for a mini-conference to celebrate the 20-year anniversary of the IFST Sensory Science Group (previously known as the PFSG). Confirmed speakers include Hal MacFie (Hal MacFie Training Services), Carey Jewitt (Director UCL Knowledge Lab), Margaret Everitt (past Chairman of the PFSG), plus TBD. More info
Analysing data from descriptive sensory analysis and novel sensory methods
9 - 10 April 2019, Ås, Norway
Nofima at Ås, Norway and RISE, The Swedish Research Institute, in Gothenburg, Sweden cooperate in arranging courses in sensory analysis.
This course will focus on analysis and interpretation of descriptive sensory data and data from novel sensory methods such as CATA and Projective mapping. The course will be based on both lectures, practical demonstrations and exercises (see detailed program enclosed). The course will be taught in English. Target group: The course is suited for those who know the basics of sensory analysis but feel that they need to learn more about how to analyse and interpret the data. Basic knowledge of statistical concepts is needed. Lectures: Tormod Næs (Nofima) Paula Varela Tomasco (Nofima) Ingunn Berge (Nofima) Mats Carlehög (Nofima) Penny Bergma (RISE). More information
Women In Olfactory Science (WIOS) symposium 2019
24 - 25 May 2019, Wageningen University 2019, NL
Women In Olfactory Science (WIOS) symposium 2019 Women In Olfactory Science (WIOS) aims to create a network of women working in chemosensory science, to foster scientific collaborations, advance career perspectives, promote equal opportunities and inspire the future generations of researchers. After a very successful first event, it is now time for the 2nd WIOS symposium! More information
13th Pangborn Sensory Science Symposium
28 July - 01 August 2019, Edinburgh International Convention Centre, Edinburgh, Scotland
This Sensory & Consumer Science Symposium is themed ‘Engage with the Future’ and is an opportunity for you to share, learn, be inspired, connect and participate in how our science will evolve in the future. Our society as a whole faces increasingly rapid change and is met with growing global challenges, so this Symposium looks to explore how sensory and consumer science can adapt and contribute to our fast evolving world.
Food Matters Live
19 - 20 November 201, London, UK
Food Matters Live returns to ExCeL, London. Bringing together a curated exhibition with hundreds of exhibitors and speakers, and thousands of visitors from across the global food and drink industry. It is a unique event dedicated to creating cross-sector connections focused on the future of food, drink and sustainable nutrition. More information
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