Pro-FIT 4th seminar, 15 Feb 2010, Tallinn
Footsteps to International Markets 15.02.2010
Have you ever wondered how enterprises discover what kind of food & drink products are successful on different markets? Which methods are used by big companies entering big markets? How about case studies and results, can they be used as inputs to your product development? Come and learn from the practical experiences of the best U.S. sensory experts.
Target group:
- Food & drink sector specialists and professionals
- Marketing and sales professionals
- Food science and culinary arts academics and students
Pro-FIT 4th seminar is going to give practical solutions in the field of sensory analysis for food & drink companies. Using sensory analysis in product development & quality, market research and consumer studies will be discussed.
Seminar program
9:30-10:30 Registration, coffee and snacks (Reval Hotel Central, Narva mnt 7C, Tallinn)
10:30-10:35 Opening of the Seminar
10:35-12:00 Uses of Sensory Analysis to Evaluate Products - Edgar Chambers IV
Basic info on sensory and how it is used by industry, government, and academics in the U.S.
12:00-13:00 Starting, Building, and Maintaining a Sensory Program, Part 1 - Delores Chambers
This will include considerations of the types of tests needed by the organization, people,
facilities, and costs of having a sensory program with emphasis on starting small
programs.
13:00-14:00 Lunch
14:00-14:30 Starting, Building, and Maintaining a Sensory Program, Part 2 - Delores Chambers
14:30-15:00 Coffee-break
15:00-16:30 Case studies of Sensory Evaluation in the Product Development and Maintenance Process- Edgar Chambers IV
Emphasis will be on using sensory to help identify new opportunities for products, create
new products, develop line extensions, and maintain quality.
17:00-… Networking dinner
LECTURERS:
Edgar Chambers IV is the Director of the Sensory Analysis Center and Distinguished Professor of Sensory Analysis and Consumer Behaviour in the department of Human Nutrition in Kansas State University. Before K-State, Dr. Chambers spent 8 years in industry, including 5 years as Manager of Sensory and Statistical Analyses at the worldheadquarters of the Seven-Up Company. He consults extensively with industry on product evaluation, consumer understanding, and advertising claim substantiation.
Dr. Chambers is the Co-Chair of the Society of Sensory Professionals, is a past Chair of the Sensory Division of ASTM International and was named a “Fellow” of that organization in 2006. He received the David R. Peryam Award, the highest award in his field, in 2006. Dr. Chambers is one of several U.S. delegates to the ISO (International Standards Organization) committee on Sensory Evaluation. He is on the Editorial Boards of the Journal of Sensory Studies and the Kasetsart (Thailand) Journal of Natural
Sciences.
Delores Chambers is the Director of the Sensory Analysis Center and Associate Professor of Kansas State University in department of Human Nutrition. Dr. Chambers is also active in the ISO Committee on Sensory and Consumer Research Standards, Institute of Food Technologists, Sensory Evaluation Division Strategic Planning Committee and American Society for Testing and Materials.
Professors Mr. and Mrs.Chambers have co-operated and helped to focus food and drink products sensory quality both in small, medium and large companies.