Consultancy and Training areas in Sensory Evaluation include:
- Basics of Sensory Evaluation - The Benefits of Objective Sensory Testing, Basic Tastes, Taste Physiology and Psychology, Setting up a Taste Panel, Training Professional Panellists
- Difference Testing - Tests designed to evaluate whether a real difference exists between products or samples, and in some cases how big is the difference and what is its nature
- Sensory Profiling - Determination of the Qualitative and Quantitative sensory description of a product or sample
- Product Mapping - Using sensory parameters to characterise groupings in sectors or categories
Sensory Evaluation allows an important criteria (the sensory properties of a product) to be incorporated into quality, new product development, and marketing methodologies.
Consultancy and Training areas in Consumer Testing include:
- Product Testing - Methodology, Design, Ethical Issues, Facilities Audit and Recruiter Training
- Linking Consumer Preferences to Sensory Characteristics - Experimental Design and Response Surface Methodology, Preference Mapping, Graphical Methods
I have been working in the field of sensory and consumer research for over fifteen years and have been involved in projects ranging from training technical staff to use a basic common sensory language to large-scale multi-partner research and development. Organisations in which I have been involved in sensory and consumer work include the University of California, the University of Dijon, the University of Reading, Cadbury-Schweppes, Gerber Foods Manufacturing, British Sugar, Glaxo SmithKline, Ryvita and the Institute of Food Research.
I am a committee member of both the Institute of Food Science and Technology Professional Food Sensory Group, and the Society of Chemical Industry Consumer and Sensory Research Group.
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