Course Description

Sensory Evaluation

September 25-28, 2017
New Brunswick, NJ

Course Offering 170925NJ0434
Course ID 434

In-Person Course

Who Should Attend?
This course is for those who need to design and conduct sensory evaluation tests within the consumer product industry. The course presents a general overview of sensory methods with consideration given to method specifics including data analysis and interpretation. Those who have benefited from this course include:

  • Food Technologists
  • Cosmetics Chemists
  • Technical and Managerial Personnel
  • Home Economists
  • Sensory Scientists
  • Product Developers

Laboratory technicians who are responsible for sample preparation and presentation will also benefit from this course.

Course Description
The enjoyment of food, as well as the acceptance of flavors in pharmaceutical and other products, is closely related to the senses, especially taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.

This course is designed to assist you as you select, conduct, analyze and interpret sensory evaluation methods. This approach will be practical with lecture, laboratory and problem-solving sessions. You will learn about sensory physiology, method selection, discriminative and descriptive testing, preference/acceptance testing and statistical analysis of data. An important feature of the course is the laboratory/ demonstration sessions in which you will participate.

Course Director
Gail Vance Civille; President, Sensory Spectrum, Inc.

Gail Vance Civille, President of Sensory Spectrum, Inc., has pioneered advanced sensory evaluation approaches for industry, academia and the government. For over 40 years her application of strategic business initiatives to R&D and marketing projects has impacted sensory science globally. Her fundamental development of flavor, texture, fragrance, Skinfeel and Fabricfeel Spectrum Descriptive Analysis methodology, references and protocols is the foundation for sound analytical tools in sensory science. As an expert in the evaluation of sensory properties, Ms. Civille has worked with thousands of food and personal care products using sophisticated consumer and descriptive techniques.

As a course director for Sensory Spectrum and The Center for Professional Advancement she has developed diverse original workshops and courses in basic and advanced sensory evaluation methods and theory, as well as, consumer testing, panel leadership, quality control and the management of sensory programs.

Ms. Civille has published articles on general sensory methods, as well as, sophisticated application of sensory strategy, and is co-author of Sensory Evaluation Techniques, Sensory Evaluation in Quality Control and co-editor of Aroma and Flavor Lexicon for Sensory Evaluation.

Ms. Civille was awarded the David R. Peryam Award, given to outstanding professionals in the applied sensory science field by the ASTM Committee E18 in October 2001 and the ASTM Award of Merit - 2006 in recognition of leadership and strategic thinking in the development of Committee E18. She is currently working with sensory leaders forming The Society of Sensory Professionals.

After graduating from the College of Mt. St. Vincent, New York with a BS degree in Chemistry, Ms. Civille began her career as a product evaluation analyst with the General Foods Corporation.

Additional Faculty
Nicole Butkiewicz, Director of Project Services, Sensory Spectrum, Inc.
B. Thomas Carr, Principal, Carr Consulting

Venue Information
venue
The Heldrich Hotel
10 Livingston Avenue
New Brunswick , NJ 08901 US
Phone: 732-729-4670
Fax: 732-729-4672
Website: The Heldrich Hotel

PLEASE NOTE: Participants must make their own reservations; the cost of hotel accommodation is not included in the course fee. Final hotel information will be emailed to you in your confirmation package approximately 3 weeks prior to the course start date.