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.

Course Description

Explore current methods for evaluation of Sensory Quality throughout the production and distribution environment. Be guided through the complex challenges of developing, instituting, and maintaining a Sensory Quality Program at the plant level. Learn how to identify key elements of a high quality program, be exposed to a variety of sensory tools, and discuss how to influence key stakeholders.

Advantages, limitations, recommended applications, and steps for developing programs for methods including Attribute Descriptive, Difference from Control, and In/Out will be discussed with a focus on practical use while maintaining scientific integrity. Real-world examples are provided for quality assessment of incoming raw materials, in-process production, finished products, and post-distribution.

Participants are encouraged to bring their individual challenges and situations for a roundtable discussion with the instructors and the group.

Who Should Attend

QC/QA and sensory professionals responsible for implementing in-plant sensory programs, as well as for plant management and technical personnel (sensory coordinators and quality professionals) who are responsible for the routine operation of the established program and use of generated data in decision making. Technical sensory and quality professionals will benefit from the in-depth discussion of the role of Sensory QC/QA within the larger context of Quality.

About the Course

Participants will learn

* The importance of having a good sensory quality program

* The role of sensory quality within a company’s quality program

* Sensory Quality program methods and best uses of each one

* The mechanics of a working sensory quality panel: training, use, and maintenance

* Deeper understanding of production variability its measurement

* Benefits of connecting sensory quality specifications with technical production specifications and statistical process control

* Uses of sensory quality data in decision making

October 25 – 26, 2017

2 Day Course
Course Fee: $2,000
Course Directors: Amy Trail, Missy Carvin
Location: New Jersey

Lodging

BEST WESTERN MURRAY HILL
across the street from Sensory Spectrum
535 Central Avenue
New Providence, NJ 07974
Phone (908) 665-9200
www.boylehotels.com

THE GRAND SUMMIT HOTEL
570 Springfield Avenue
Summit, NJ 07901
Phone (908) 273-3000
www.grandsummit.com

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