Short Course: Consumer Sensory Science – qualitative, quantitative and topical techniques

Organised by the University of Nottingham

A four day course introducing delegates to the factors affecting consumer acceptance of food and the application of techniques used to understand them.

Content: Factors affecting food choice and drivers of liking, the impact of context/environment on consumer response, qualitative (e.g. focus groups) and quantitative (e.g. questionnaire design) research methods, emotional measures, elicitation techniques, preference mapping and conjoint analysis.