Sensory Seminar by Ingredion

Exploring the link between oral processing and the sensory perception of foods we consume, and how this is impacted by food ingredients and their interaction.

Food formulators are constantly challenged to formulate foods consumers love. The complex nature of foods presents a challenge in determining the role of specific ingredients in the food’s overall sensory performance. In addition, our chewing behaviour impacts our sensory perception of the foods we consume. Designing food products with knowledge of sensory properties and oral processing will increase the consumer acceptance of foods.

This seminar will outline the multidimensional approach in understanding ingredient behaviour and its impact on consumer perception.

ABOUT THE SPEAKER
Layo Jegede
Senior Manager, Global Sensory

Layo Jegede has an established track record of consistently delivering strategic innovative products over the past 25 years , with a career spanning between Ingredion, Nestlé SA./Nestec SA. and the Campbell Soup Company.

In her current role at Ingredion, she leads the Sensory Global Expertise Team to provide direction to the Global Innovation team in the development innovative sensory methodologies and reinforcement of established sensory approaches, in delivering consumer preferred food solutions.

The seminar is designed for professionals who are interested in behavioural measurements involving sensory and consumer testing.

• Sensory
• Marketing Research
• Consumer Insight
• Product R&D
• Other related domains

Date: 3 December 2015 (Thursday)

Venue: Ingredion Singapore Pte Ltd
21 Biopolis Road, #05-21/27
Nucleos, Singapore 138567

Time: 4pm – 5pm

For registration & enquires, please e-mail to: lina.razali@ingredion.com t: +65 6872 6006

Closing date for registration: 27 November 2015 Limited to first 40 participants

Seminar – Layo Jegede

Why we do, what we do – how sensory characteristics influence human behaviour?

The Singapore Institute of Food Science and Technology has invited Professor David Thomson, Founder and Chairman of MMR Research Worldwide to give a talk on “Why we do, what we do – how sensory characteristics influence human behaviour”, held on 28th January 2015, 6:30 pm.

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In September 2014, Nielsen reported that approximately 75% of all new products fail within 12 months and that of 3463 new FMCG products launched in the US market in 2012, only 14 (0.4%) acquired the status of ‘Breakthrough Innovation Winners’. This is in spite of the fact that many of these new products would have been created using formal development processes, often followed by prelaunch volumetric estimation. This ‘success’ rate has remained stubbornly unchanged over the past 40 years, in spite of significant developments in psychology, marketing, brand and product development processes and market research.

In this new presentation, David Thomson takes a fresh look at what drives human behaviour (and hence product choice) by describing his ‘Duality of Reward Hypothesis’, developed using the principles of evolution. This hypothesis puts forward the idea that it’s the integration of pleasure and emotional outcome that drives behaviour rather than pleasure alone. He goes on to explain how sensory characteristics play a major role in delivering both aspects of reward and how this positions sensory characteristics at the interface of brand and product.

Although several new and highly successful commercial methodologies have been developed out of the ‘Duality of Reward Hypothesis’ (all of which have been published in peer-reviewed scientific journals), Thomson acknowledges that this is ‘work-in-progress’. He closes the presentation by describing various commercial applications of these methodologies and by outlining the next stages of MMR’s research and development programme; something he believes will improve both the predictive validity of research and success rates in brand and product development.

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Date: 28 January 2015, Wednesday
Time: 6:30 – 8:00 pm
Venue: Tulip Room, Singapore Polytechnic Staff Centre, 500 Dover Road, Singapore 139658 (Near Food Court 5, SP Gate No. 3)

REGISTRATION
Fee is charged as follows. Registration is to be received by Monday, 26 Jan 2015.

Member/Spouse – $ 14/pax
Student Member – $   8/pax
Non-Member       – $ 18/pax

For registration and enquiries, please contact: –

>> Mr Richard Khaw at 65501515, or e-mail: Richard_Khaw@nyp.edu.sg
>> Ms Carmen Chan at 67721083, or e-mail: chan_yuen_mun@sp.edu.sg

For more details, please refer to this link: Prof_Talk_28Jan2015

Sensory Analyst Wanted

Firmenich Perfumery Division is currently looking for a  Sensory Analyst for our Asia Sensory team in our facility in Singapore.  Working with our Sensory Manager and others in the Global Sensory Team, you will be responsible for providing scientific expertise and deliver high quality sensory services within the Perfumery Division at Firmenich.

For more information, click here: Advertisement Sensory Analyst_Perf FirSIN

Sensory Technologist / Descriptive Panel Leader Wanted

Mondelez global gum & candy consumer science team is looking for a sensory technologist/descriptive panel leader. We prefer Singaporeans or PR with at least 3 years experience managing a sensory panel and with good skills in statistical analysis software such as XLSTAT or SPSS.

Please submit your resume to mirasol.bobiles.aquino@mdlz.com.

Temporal Dominance of Sensation

Presented by Pascal Schlich

A fun and interactive session using Temporal Dominance of Sensations (TDS) for the evaluation of five different chocolates, demonstrating the sequence of dominant sensory perceptions of each chocolate.

This is a “relatively” new technique invented 12 years ago by Pascal and team which allows us to understand the sensory profiles of a product as we eat and chew on it rather than from a “static” point of evaluation.

This workshop was hosted by Singapore Polytechnic. A total of 20 participants attended, from academics to industry partners. All participants got a chance to experience the web-based software (TimeSens) to record a main sensory attribute as they eat the chocolate.

Siau Choon totally engrossed in the tasting of the chocolates.

Written by Belinda Pang.

SenseAsia 2014

Members of Singapore Sensory Network showed their presence and support for SenseAsia 2014 in Singapore.

Rising affluence of Asian created a demand for companies to create consumer appreciated products with desired sensory properties. SenseAsia provides a forum for sensory and consumer practitioners to converge and share insights linking global development research to Asia needs.

Written by Belinda Pang

SenseAsia 2014

The Asian Sensory and Consumer Research Symposium
11-13 May, 2014. SingEx, Singapore
Sense Asia 2014

Following on from the highly successful, long-running Pangborn Symposium and EuroSense conference, SenseAsia 2014 is the first sensory conference to be held in the Asian region with an emphasis on the consumer. The first in a series of biennial meetings, SenseAsia 2014 will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for the region’s scientists and industrial practitioners to present their research in a prestigious, international context.

Topics covered include:
• Basic processes: psychophysics and physiology
• Developments in measures of food choice/preference
• Developments in sensory measures
• Sensory science and health
• Food choice and consumer behavior
• Cross-cultural influences on food choice
• Sensometrics
• Sensory and consumer research into non-food products
• Applications of sensory methods

Papers are welcome on the topics listed overleaf. Deadline: 10 Jan 2014.
For more information and to submit your abstract, visit: http://www.senseasia.elsevier.com

Conference Chairs:
Peter Burgess, Consumer & Sensory Sciences, Campden BRI, UK
Hye-Seong Lee, Ewha Womans University, Seoul, Korea
Dzung Hoang Nguyen, HCMC-University of Technology, Vietnam
Masahiko Nonaka, Food Sensory Research Group, Ajinomoto Inc., Japan
John Prescott, TasteMatters Research & Consulting
Nobuyuki Sakai, PhD, Dept. of Psychology, Tohoku University
Newton Yau, Sinew Consulting Group, Taiwan

Organized by Elsevier Ltd.

Singapore Sensory Network Logo Design

A while back, we were designing the logo for our Singapore Sensory Network. A few designs were proposed and put to a vote.

I’m pretty sure you can tell from our updated website which is the winning entry. Congratulations to Ms Antonella Scarabelli of Insight2Market!

Evolution: from a Sensory Specialist to a Trusted Sensory Partner

2013_Prof_Talk_4Sep2013

As sensory practitioners we are all well aware that the insights gained from sensory science have an important role to play in the success of leading brands and new product entries. However the role of the sensory scientist in business can be underestimated. From her considerable experience across multiple food and non-food categories Anne will discuss five key elements that are necessary for the successful integration of sensory science into the overall business of product development and product maintenance.

As a leading proponent of enhancing the standing of the sensory science profession Anne will present her opinions for how sensory scientists can transition from sensory specialists to become trusted sensory advisors with a seat at the table for strategic business decisions.

Speaker: Anne Goldman
Vice President of Consumer Research ACCE International

Anne Goldman received her food science education from the Universities of London and Leeds before embarking on a career in product development for the food industry in the UK and New Zealand. Her experiences in the food industry, academia and regulatory bodies formed the groundwork for her subsequent consulting career that has always focused on meeting the business needs of R&D and Marketing management. She is a principal and co-founder in 1986 of ACCE International, Canada’s leading sensory based consumer research consultancy working with clients in the consumer packaged goods and food service industries.

Anne is a member of the Governing Council of IUFoST, a member of the Board of Directors of IFT, a past board member of CIFST, NZIFST and the European Sensory Network, has chaired the international committees of IFT and CIFST and mentored numerous food industry colleagues around the globe. She is also past Chair of ASTM – Committee E-18 on Sensory Evaluation and a recipient in 2012 of the David R. Peryam Award in recognition of an outstanding professional in the applied sensory science field. Currently she co-chairs the Global Sensory Group.

She is an advocate of professionalism and proficiency testing schemes for the field of sensory science, supporting ISO 9001 certification at her own company and contributing to several ASTM E-18 Sensory Evaluation publications. She is author and co-author of numerous scientific journal publications and a contributor to Case Studies in Food Product Development, published in 2008. Anne is a Fellow of IFT, IFST (UK) and IAFoST.

Date:      4 Sep, Wed
Time:      6:30 pm
Venue:   Tulip Room, Singapore Polytechnic Staff Centre, 500 Dover Road, Singapore 139658 (SP Gate No. 3)

REGISTRATION

Fee is charged as follows. Registration is to be received by Friday, 30 Aug 2013.
Member/Spouse – $ 14/pax
Student Member – $   8/pax
Non-Member      – $ 18/pax

For registration and enquiries, please contact
Ø   Mr Richard Khaw at Tel: 65890210, or e-mail: Richard.khaw@alsglobal.com
Ø   Ms Carmen Chan at Tel:  or 67721083, e-mail: CHAN_YUEN_MUN@SP.EDU.SG

Advanced Sensory Evaluation Methods

The two-day workshop provides information on the concepts and uses of sensory evaluation methods as an approach to development of a descriptive language to evolve a product profile. Through a scientifically designed descriptive score-sheet a product may be analysed by well-trained sensory panelists. Results of evaluation will be presented as a spider-web configuration the spokes of which define the intensity of defined product sensory characteristics. Statistical methods will be utilised to determine extent of variation between panelists during the training process and in testing extent of variation of products being compared utilising the QDA.

This workshop will allow participants to: (a) to experience the training approach utilised in the development of panelists who would compose the core group for quantitative descriptive analysis (QDA); (b) to develop a descriptive score sheet for use in profile development for selected products; and (c) to know how to analyse and interpret comparative panelist performance during panelist training and development, as well as on sensory assessment results through properly designed statistical methods.

Key Speaker: DR. MIFLORA MINOZA-GATCHALIAN

Dr. Miflora Minoza-Gatchalian is presently the CEO of Quality Partners Company Ltd. She obtained her doctorate’s degree from the University of Tokyo in Japan and her BS Food Technology and Masters in Statistics degrees from the University of the Philippines. Apart from having been the Founding President of the Philippine Association of Food Technologists, she was also the past President of both the Federation of Institutes of Food Science and Technology in ASEAN and the Philippine Society for Quality. She is a
member of the prestigious International Academy for Quality and a Fellow of the American Society for Quality. The Asia Pacific Quality Organization, honored her with a medal in her name, the MMG Medal to be awarded to a “globally recognized woman quality professional”. She has written and published several books on Sensory Evaluation, quality and statistics, as well as, research articles in internationally peer-reviewed Quality or Management Journals. Her third edition of the book “Sensory Quality Measurement” was launched on March 20, 2009 and reprinted in 2011.”

Please click on link for more information:
ADVANCE SENSORY EVALUATION METHODS