Course Description

Sensory Evaluation

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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
For those who need to design and conduct sensory evaluation tests within the consumer product industry
The enjoyment of food, as well as the acceptance of flavors and fragrances and the feel in pharmaceutical and personal care 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 intensive four-day accredited training 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.

What participants are saying about the training:
"I'm looking forward to implementing all the learnings from this course and I will be more confident about the decisions I'm making. What I learned will be very meaningful for my career and work."

"This course absolutely can & will improve job performance - I asked questions related to situations/problems in my job and I received answers & suggestions for actions that I can actually implement in my work.

"The course was very well planned and designed. The kit was very organized and fun to do together - I thought this was the best part of the course! The instructors were very knowledgeable and were great at drawing out people to talk about their experiences and answer questions."

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 helped found The Society of Sensory Professionals and continues to have a leading role in its advancement.

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. She incorporated Sensory Spectrum in 1986.

B. Thomas Carr, Principal, Carr Consulting
Katie Osdoba PhD, Program Manager – Data Strategies, Sensory Spectrum, Inc.

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