Course Start. Introductions - All

Organizing consumer research: The role of the food, the individual, and the context - Meiselman
Sensory and consumer methods
One factor, two factor and three factor models
An example of contextual testing
Situational effects in product testing

Scaling : one of the backbones of sensory and consumer research - Meiselman
Interval, ordinal and ratio scales
Are we using the right scales?
Intensity scales, hedonic scales, and just-about-right scales.

Consumer driven quality descriptors and multi-lingual vocabularies - MacFie
Repertory Grid analysis
Triadic elicitation
Analysis of data by GPA
Cross cultural apples example - multi-lingual vocabulary
General Mills Milks case study
Sensory application
Exercise

Putting product development into context: The role of the environment Meiselman
Defining context
Identifying contextual variables.
Contextual variables studied in natural eating situations
Effort
Cost and Auctions
Ethnic theme
Positive and negative cues
Choice
Meal context
Home use
Contextual variables studied in other eating environments
Presence of other people and social modelling
Time of day
Meal context
Combining contextual variables

Segmenting consumers using attitude measures - Meiselman

Preference Mapping - continued.
What is external preference mapping?
Confectionery example
What do when a cluster is not fitted?
Contour plotting to find the optimum sample
Finding the sensory properties of a desired product
Projecting a new product into the map
Which to use: External or internal preference mapping

Optimizing the sensory properties of products in segmented markets: Conjoint analysis - MacFie

Using conjoint analysis to explore package driven expectations
Conjoint method: design stimuli, data collection and analysis
Trade-off, Full profile and pairwise strategies
Exercise: design, conduct and analyse a full profile conjoint study on health bar package elements
Choice based and Adaptive conjoint strategies

Consumer expectations - MacFie
Four models of consumer expectations
Analysis of expectation data from the product and the package

Food product development within the context of meals - Meiselman
Defining meals
The history of meals
Sensory evaluation of meals
Sensory specific satiety
Meals in different cultures
Meal modelling
Difficulties in studying meals

Discussion topics brought up by participants

The Hotel Atala stands close to the Champs-Elysees, in the heart of the business, fashion and entertainment worlds:
this is the most prestigious district of Paris.

All the 48 rooms are stylishly decorated and perfectly equipped : air conditioning, direct dial phone, Internet data link, satellite television and minibar.

Guests can meet their friends in the beautiful bar-salon widely opening onto the garden, near our private lounge for business lunch.

In the restaurant "l'Atalante", the Chef prepares high quality Cuisine reflecting a special tradition in French gastronomy.

Hundred meters from the Champs-Elysées avenue, Atala offers you an up-to-date comfort in its rooms entirely renovated and air-conditioned. Behind, a peaceful garden restaurant, perfect oasis to accommodate your customers in the most prestigious district of Paris.

http://www.hotel-atala.com for reservations and directions and maps

Hotel Reservations

Attendees are responsible for their own room reservations. Please call the hotel directly +33 (0) 1 45 62 01 62 and mention Meiselman/MacFie Targeting the Consumer. Please note that the price of the accommodation is not included in the course fee.

We have negotiated rooms at a price of 170 euros including breakfast. All room reservations must be received by the 6th April 2008

To pay your registration fee by credit or debit card on-line please click the appropriate button:

Refunds will be at the discretion of Dr Halliday MacFie.

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