Singapore

Dr Hal MacFie

Consultant in Sensory & Consumer Science

Hal MacFie Training Services
Company Registration No: 7864651
Company Address: 43 Manor Road
Keynsham, Bristol BS31 1RB, UK
Contact Tel: (44) 0117 9863590
Email: hal@halmacfie.com

About Us!


Product Optimisation Using Ingredients/Processes and Sensory/Consumer Data


Anne Hasted

30 October 2018

Park Inn by Radisson
Hotel & Conference Centre London Heathrow
Bath Road, Heathrow, Middlesex UB7 0DU

Course Organiser
Hal MacFie
Bristol
For details and registration e-mail: hal@halmacfie.com


This one day workshop covers the approaches to product optimisation which control the recipes/processing variables tested with the aim of giving clear guidance on the key drivers of sensory/consumer responses. There are many different software tools which help with this, creating the experimental sample designs and providing graphical analysis to aid interpretation of the results. We will use Design Expert (www.statease.com) and there will be opportunities for you to “play” with the software and evaluate its ease of use and functionality.


Workshop Outline

  • Motivation for use of structured sample designs.

  • Finding the key influences on consumer liking and sensory characteristics and uncovering interactions between ingredients and process parameters.

  • Using these key parameters to plan further studies to optimise and predict liking.

  • Dealing with more difficult problems -investigating the complete recipe or mixture. 

  • Visualisation of the response surfaces, simultaneous optimisation of several performance measures including cost.


ABOUT THE LECTURER

Anne Hasted began her career as an academic statistician at Reading University, leaving in 1989 to set up Qi Statistics Ltd offering statistical training and consultancy support to research and industry. She has wide training and consultancy experience in the food industry, particularly in the area of product improvement.


Schedule 

8.00-8.45

Motivation for using structured designs, benefits, clarity, efficiency

8.45-9.30

Factorial Designs – experimenting on several process or product components simultaneously. Interpretation of results, importance of understanding interactions.

9.30-10.15

Workshop – graphical interpretation of effects

10.15-10.30

Coffee

10.30-11.00

Application to sensory profile data and consumer test data.

11.00-12.00

What can you do if there are too many samples for an achievable experiment? Compromises and risks.

12.00-13.00

Lunch

13.00-14.00

How and why of Optimisation designs Case Study examples optimising recipes and processes under cost constraints

14.00-14.15

Tea

14.15-14.45

Workshop on joint optimisation for recipe and cost

14.45-15.45

Working in constrained spaces -mixture designs. Graphical interpretation. Case Study – optimising liking for a beverage.

15.45-16.00

Summary of Day Close


Course Venue

Park Inn by Radisson
Hotel & Conference Centre London Heathrow
Bath Road, Heathrow, Middlesex UB7 0DU

 

A 5-minute bus ride from Heathrow Terminals and a very pleasant place to stay overnight with Radisson service. UK participants can park free for the duration of the course. Public areas include café and lounge areas where training participants can relax between sessions.
We are starting at 8.00am and finishing at 4.00pm to allow participants to join us for dinner the night before and catch a flight home on the day of the course.


COURSE REGISTRATION FORM
Yes: Please enrol me in Product Optimisation Using Ingredients/Processes and Sensory/Consumer Data Heathrow 30 October 2018

To participate fully in the day you will need to come along with a laptop with XLSTAT SENSORY installed. (a 30 day trial version can be downloaded from  (www.statease.com) If you can’t, just let us know and we will hire you a laptop for the day at a cost of £60.00 inc VAT.

Attendance Fee:

£750.00 Inc VAT

Includes lunch and course materials.

Computer Hire:

£60.00

Laptop with XLSTAT SENSORY installed.


Fees reduced by 5% for members of academia - space limited.


 
 

Course Registration Fees

Courses

Price

Number of Places

Attendance Fee

£750

Computer Hire

£60


Total: £

 
    Payments and Refund Policy    
    WP    
    cards    
 

For electronic bank transfers: contact hal@halmacfie.com for IBAN details
Mailing address for registration and payment:
Dr H J H MacFie
43 Manor Road
Keynsham, Nr Bristol,
BS31 1RB, United Kingdom

Tel/Fax +44(0)1179863590

Electronic registration forms to Hal@halmacfie.com