Classes begin at 8:30 AM (registration) and end at 5 PM each day or as adjusted to attendee requirements by course instructor.

September 12 – 14, 2017

North Carolina

Sensory Quality Programs

Examine the most used methods for evaluation of product and ingredient sensory quality throughout the production and distribution environment. With a mix of lecture, exercises, and group interaction, participants work though the complex challenges of developing, instituting and maintaining effective sensory quality programs.

Learn More

September 25 – 28, 2017

The Heldrich, New Brunswick, New Jersey

Sensory Evaluation

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. Learn the basics of sensory evaluation with Gail Vance Civille.

Learn More

October 24, 2017

New Jersey

Data Tools & Strategies for Monitoring Trained Panels

Understand your descriptive and/ or quality panels through analyzing data to reveal performance patterns for panels and panelists. See useful graphs and tables to assist in reporting as well as feedback to panelists.

Learn More

October 25 – 26, 2017

New Jersey

Getting More from Sensory Qualitative Groups with Creative Tools & Techniques

Learn while you play!  Experience a wide variety of creative qualitative tools in this fast paced course. You’ll leave understanding multiple ways to enhance the output quality of all types of qualitative groups.

Learn More

Download Our Entire 2017 Course Schedule

Download PDF

Courses you may have missed…

These courses have been completed for 2017, but we hope to see you in 2018.

June 7, 2017

New Jersey

Rapid Prototyping for Product Development

Build ideas into real food prototypes through a guided development process

Learn More

June 6, 2017

New Jersey

Identifying and Fostering Creative Consumers

Learn how to recruit and select articulate consumers who can then be cultivated to develop their innate inventive abilities through learning idea generation and selection skills sampled from several proven processes/methods.

Learn More

April 25 – 27, 2017

New Jersey

How to Be a Taster: Flavor & Texture Basics

By Request! Strengthen abilities to detect & describe common flavor and texture experiences in an objective way through flavors & textures common to many products. Not intensity scale focused.  Great for Product Developers and Sensory Scientists alike. Drawn from Spectrum’s Flavor and Texture Spectrum descriptive analysis courses.

Learn More

March 21 – 24, 2017

New Jersey

Descriptive Panel Leadership 

Tap the wisdom of experienced trainers to improve your skills in and out of your panel room. Learn and practice tips & tricks to improve your skills in all aspects of leading and managing a descriptive analysis panel.  Updated format allows more time to receive performance feedback. Course ends with light lunch at noon on final day.

Learn More

March 16, 2017

New Jersey

The Intersection of Sensory Evaluation and Design Thinking

Existing sensory-consumer research skills provide a strong foundation for user-focused design

Learn More

Feb 22 – 24, 2017

North Carolina

Personal Care Products Terminology & Techniques

Learning immersion for objective language & techniques to assess personal care products and ingredients

Learn More

Translate »