Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry is pleased to announce a totally new three-day workshop that emphasizes on alternative methods in descriptive analysis.
Food companies routinely use descriptive analysis to define and quantify sensory characteristics of products, and the information provided by descriptive profiles has numerous applications such as product development, quality assurance, understanding consumer preference, and advertising claim substantiation. However, traditional descriptive tests require extensive panel training and long testing periods because the vocabulary and associated training must be adapted to each product space. In addition, some of the traditional tests are trademarked. There is an obvious need for alternative descriptive methods that do not require a training phase and can be performed either by trained or untrained assessors.
Through lecture and practical sessions, this workshop will present four alternative descriptive methods that have become popular in food companies including check-all-that-apply (CATA), flash profile, pivot profile, and sorting task. Hand on R, the most comprehensive statistical analysis software, will also be presented and used for analysis of quantitative data obtained from practical sessions of the workshop. Participants are strongly encouraged to bring a laptop to practice data analysis using R.
Dates and Time: 22nd-24th July, 2015. Sessions start from 9 a.m. to 5 p.m.
Location: Ruay Petch Room, Maruay Garden Hotel. Bangkok. Thailand
Who should attend: industry professionals (R&D, QA, QC), professors and students who involve with sensory science.