A Festive Event: Noel, Narrative & Numbers hosted by the IFST Sensory Science Group - December 12th 2019
In a world full of information and data, how do we present our research findings in an engaging and interesting way and importantly persuade the audience to take action on the results? You can read all about this at the link below or contact Lauren for a copy of her presentation "Do you see what I see?" even more effective ways to present sensory science data"
IFST Sensory Science Group celebrates individuality!
Variety is said to be the spice of life. We all value our individuality and the opportunities it brings. Society also benefits from a diversity of ideas and talent. And who doesn’t like a bit of the personal touch when it comes to receiving a gift? Is this also true in the world of sensory and consumer science? You can read all about this at the link below.
Annual Sensory Science Group Conference:The Sensory Science Group conference explores why Health is Wealth!
The theme was health and wellness, a topic of great interest and relevance to everyone across the spectrum of approximately 70 students, academics, and industry researchers attending. The presentations and discussions covered areas such as how can wellbeing be defined and measured, which food and drink properties and functionalities promote wellness, and how can products be developed to deliver benefits in this area – a very ambitious agenda … You can read all about this at the link below.
May 17th 2018: Gemma Hodgson from Qi Statistics gave an excellent presentation about inferential statistics and the p-value. You can read all about this at the link below.
Monday, 22 May, 2017: The event comprised presentations and workshops, with each speaker focusing on a different sensory modality (appearance, odour, texture, mouthfeel, sound, aftertaste) or giving a unique take on flavour and its origins and its importance in the context of the other modalities. The delegates heard from sensory scientists, product developers, flavour chemists, sound engineers, and an ectopic philosopher as well! More information at the link below.
Getting the Context Right for Sensory and Consumer testing
2nd November 2017: Valid sensory and consumer testing usually requires some thought and planning about context. Place, time, ambience, meal setting, social situation, personal mood, etc. can all be important. This discussion group explored how and why context is important and in which ways methods are being developed and adapted to refer to or recreate real-life contexts. More information at link below.
Maximise consumer liking using sensory and consumer research techniques
Organised by IFSTs Sensory Science Group The Sensory Science Group is pleased to announce the next in its series of lunchtime discussion workshops which are free to all IFST members. Members are also able to bring along a colleague. The Group holds a series of workshops throughout the year at different locations and would welcome suggestions from members on potential topics and venues.
ABOUT THE WORKSHOP:
To obtain a deep understanding of consumer liking of products, different sensory and consumer techniques have been created over the years.Some are based solely on consumer testing, whilst others combine the sensory and consumer methods to obtain powerful data.
This workshop will show the priciples of different methods used in the industry, including internal and external preference mapping, ideal profile method, CATA and penalty analysis. It will be followed by a discussion on the difference techniques, how they can be used, and when to choose which method.
This year we looked across the whole sector of sensory and consumer testing, from discrimination testing through to consumer response and their emotions. A combination of keynote speakers, workshops and poster presentations ensured a varied day with plenty of opportunities to expand our sensory networks.
IFST SSG STUDENT PRIZE - Entry now CLOSED - but there's always next year...
£500* towards your expenses for attending…
Any conference/meeting with themes relating to food and consumer or sensory science which will occur between July and December. The award includes one year’s membership of IFST at Associate rate.
The IFST Sensory Science Group (formerly Professional Food Sensory Group (PFSG)) was formed to:
establish, maintain and enhance the professional status of food sensory scientists
facilitate better communication of food sensory matters
provide objective scientific comment on food sensory issues
provide guidance on food sensory practices, such as ethics, laboratory practices and relevant legislation
assess, monitor and review courses designed to enable professional recognition of food sensory scientists
provide career advice for food sensory scientists
encourage young food sensory scientists into the profession and assist the professional development of food sensory scientists through membership of IFST and PFSG.