Sensory Evaluation: A three day workshop OverviewThis workshop is designed to update practicing sensory researchers with knowledge and tools to take advantage of recent developments in this fast moving field. This course will provide comprehensive and in depth coverage on the array of rapid sensory profiling methods. Attention will be given to selection of methods for profiling product characteristics (Qualitative), intensity (Quantitative), temporality (Temporal), and the overall impression (Holistic). Upon completion of this course, participants will master the use of rapid sensory techniques for obtaining robust sensory data with in-house panels. Participants will have an opportunity to practise these methods in the context of shelf-life testing and quality control.

Course InstructorThe course will be taught by Dr Mei Peng, from the University of Otago.

Key Topics• Processes in Sensory Evaluation.• Rapid profiling methods.• Sensory Evaluation applications.• Forward and reverse shelf-life testing.• Sensory data analysis methodology.

CostThe course will be NZD$750 plus GST. Places are limited.

Where and WhenDates: Monday 29 August to Wednesday 31 August 2016.Location: Department of Food Science, University of Otago, Dunedin.

Target AudienceThis workshop is intended for individuals who are involved in sensory evaluation, product development, or quality control. Experience in descriptive analysis is not required.

Further information and registrationFor registration please contact:Melanie O’BrienFood Science Administratorfoodscience.postgrad@otago.ac.nz

Programme

Date Topic

Monday 29 August

9.00 – 10.45am Seminar Descriptive process in sensory evaluation

11.00 - 12.30pm Practical session Conventionalprofilingmethodvs. rapidprofilingmethod

1.30 – 3.00pm Seminar Objectivesetting,overviewoftheprocess andtestdesignandexecution considerations

3.15 - 4.30pm Practical session Demonstrationofevaluationbiases

Tuesday 30 August

9.00 – 10.45am Seminar/Discussion Applicationofsensoryevaluationindaily practiceChallenges

11.00 - 12.30pm Practical session Differencetocontrol

1.30 – 3.00pm Seminar Forwardvs.Reversed:Shelf-lifesensory evaluation

3.15-4.30pm Practical session Forwardandreverseshelf-lifetesting

Wednesday 31 August

9.00 – 10.45am Seminar Sensorydataanalyseswithstatistics tools

11.00 - 12.30pm Practical session Sensorydataanalyses:Productmap comparisons

1.30 – 3.00pm Discussion and Evaluation

Course CoordinatorMei Peng PhDLecturer, Sensory ScienceDepartment of Food ScienceUniversity of Otago

Dr Mei Peng completed a PhD in Sensory Science (Psychophysics) at the University of Auckland (2014), focusing on method advancements for a better understanding of human chemosensory perception.

Dr Peng worked in the Sensory and Consumer Science Research group at Institute for Plant & Food Research with Dr Sara Jaeger from 2009-2013. Dr Peng also gained hands-on training on sensory evaluation in food industry when she worked at the Fonterra Research and Development Centre (Palmerston North, NZ) during 2014-2015. Her professional interests lie in the domain of empirical sensory research, with particular passion about quantitative evaluation of current sensory methods.

Laboratory CoordinatorSarah Henry BScSenior Laboratory TechnicianDepartment of Food ScienceUniversity of Otago

Sarah Henry has been in the Department of Food Science for 11 years and is responsible for running the Food Laboratories. Sarah will be setting up and running the lab practicals for the Sensory Workshop.

Sarah graduated from our department recently with a BSc in Food Science.

Sensory Evaluation: A three day workshop