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Targeting the Consumer Emerging Issues and Methods in Sensory and Consumer Science 20-22 May, 2003, Laguna Beach,
California |
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A three-day intensive course designed to update you on practical advances in Consumer Science, Psychology of Food Choice and Market Research and New Product Development Techniques. To help you conduct, analyze and use consumer research more effectively. Taught by Dr. Hal MacFie, United Kingdom and Dr.
Herb Meiselman, USA Organizer and Guest Lecturer: For registration information, please contact Dr. Jean-Xavier Guinard COURSE OUTLINE Day 1 Organizing Consumer Research 8:30 Course Start. Introductions - All The role of the food, the individual, and the context - Meiselman Consumer driven quality descriptors and multi-lingual vocabularies - MacFie 12:30 Lunch 2:00 Making central location tests accurate and predictive - MacFie Putting product development into context: The role of the environment - Meiselman 5:30 Close 8:00 Dinner Day 2 Combining Qualitative and Quantitative Approaches 8:30 Qualitative methods in consumer and market research - Guinard Connecting marketing and sensory through Means End Chain Analysis - MacFie 12:30 Lunch 2:00 Segmenting consumers using attitude measures - Meiselman Preference mapping: Relating sensory and preference to optimize product performance - MacFie 6:00 Close Day 3 A Broader Perspective 8:30 Optimizing the sensory properties of products in segmented markets: Conjoint analysis - MacFie The role of location in generating expectations and affecting acceptance
12:30 Lunch 2:00 Consumer expectations: a combined packaging and product development concept - MacFie & Meiselman Food product development within the context of meals - Meiselman 5:00 Close ABOUT THE LECTURERS Dr. Hal MacFie is a statistician by training, with an international reputation in the areas of product assessment and consumer research. He was Head of Consumer Science at the Institute of Food Research, Reading, England, before becoming Director of the Institute. Dr. MacFie is an independent consultant, Visiting Professor at Reading University and European Editor of Food Quality and Preference. Dr. Herb Meiselman is a sensory psychologist by training, who has
worked in product development and food service research for the
past 30 years. He is one of the Army's Senior Research Scientists
at Natick Labs outside Boston. Dr. Meiselman also holds a Visiting
Professorship at Bournemouth University in England, and is the US
Editor of Food Quality and Preference. He has recently published
a book The Meal, and launched a new journal on Food Service Technology. |
