7629 Hull Street Road . Richmond, VA 23235www.IFPress.com

Register Today for an Upcoming Short Course Program

2 COURSES TO BE HELD:

NOVEMBER 3 - 7, 2014at The Greenbrierin White Sulphur Springs, WV

● Taught by respected leaders in product and concept testing, these courses will help you make more efficient, informed and profitable decisions.● These courses have evolved continually over the past two decades and present the most recent advances in testing methods and models. ● By attending these courses, you will learn novel approaches to product and market research that you can easily apply to your own professional challenges.

WHO SHOULD ATTENDThese courses have been developed for technical and

supervisory personnel involved in all aspects of sensory and consumer research. The concepts covered have valuable applications to product

development, quality assurance, marketing and advertising claims departments of consumer product companies.

WHY ATTEND

Consumerpanel

Internalpanel

Paired Preference

A xB y

NP z

% expressedpreference

Action Standard

d΄

pc

DifferenceTesting

®

NOVEMBER 5-7, 2014

NOVEMBER 3-4, 2014

®

NOVEMBER 5-7, 2014

Internal Sensory Testing and Consumer Relevance

Drivers of Liking:Principles and Applications

HOW THE COURSES ARE TAUGHT

In these courses, we interweave an unfolding story with theoretical and applied material to provide participants with a sense of discovery regarding the various tools they encounter. This dual teaching approach has shown itself to be extremely effective at providing participants with a thorough and long-lasting understanding of the course material.

IFPrograms™ software will be used to perform analyses demonstrated in the courses. You will be introduced to its capabilities and, upon completion of the course, you will receive a complimentary 3-month trial version of IFPrograms which is accessible through the internet. For a detailed listing of the software capabilities, please visit www.ifpress.com/software. (Note that IFPrograms is not required to apply course principles.)

In these courses, we interweave an unfolding story with theoretical and applied material to provide participants with a sense of discovery regarding the various tools they encounter. This dual teaching approach has shown itself to be extremely effective at providing participants with a thorough and long-lasting understanding of the course material.

IFPrograms

course 1: nov 3 - 4

● Discover how to establish the size of a sensory difference relevant to your consumers, thus greatly reducing your chance of releasing an inferior product into the market

● Identify approaches to assess and manage risks in product testing decisions, ensuring the use of suitable sample sizes based on your project objectives

● Improve the data collection step of your research by ensuring optimal questionnaire design

● Learn how to choose a sensory discrimination method objectively based on its strengths and the objectives of your project, resulting in significant time, expense and human resources savings

● Understand why the tetrad test is fast becoming the method of choice in the food and beverage industry and how you can investigate if it is a suitable option for your sensory discrimination program

MONDAY (NOV. 3, 8am - 4pm)

Topics______________________________ _ Difference testing methods: m-AFC, triangle, duo-trio Measuring the size of a sensory difference using discrimination tests Why proportion of discriminators is method-specific and how to transition to Thurstonian δ Replicated testing: How to increase test power and account for individual differences The tetrad test: A cost saving alternative to the triangle test Interpreting applicability scores (forced choice CATA) Proper task instructions based on survey researchCases_______________________________ Product differences using m-AFC tests Ingredient supplier change: Using 2-AFC, duo-trio, and triangle Superiority claim: 2-AFC vs. duo-trio Triangle or tetrad test? Investigation with multiple food and beverage products

TUESDAY (NOV. 4, 8am - 4pm)

Topics_______________________________ Risk analysis in difference testing Precision of measurement and confidence intervals When to switch from the triangle to the tetrad test Incorporating batch-to-batch variability into discrimination testing Power and sample sizes for discrimination methods Using preference tests to develop an action standard Same-different testing: When are two products close enough to be equivalent?Cases_______________________________ Discrimination testing with multiple samples - Quantifying batch-to-batch variability How retasting can improve the power of product testing: Fruit juices Quantifying training using vanilla ice cream products Step-by-step process to develop and optimize a sensory discrimination program

In this course you will learn the five concepts critical to any successful sensory discrimination testing program, including statistical power and consumer relevance. Through the use of a common framework, you will discover why the tetrad test is a better alternative to the commonly used triangle and duo-trio methodologies and how you can successfully make the switch for internal and consumer-based testing purposes. Also included is a new section on concepts from survey research to explain how people respond to questions. By attending this course you will:

Batch-to-Batch_variability

Internal Sensory Testing and Consumer Relevance

course 2: nov 5 - 7

Drivers of Liking:Principles and Applications

®

● Compare product optimization techniques, understand why they might not always reach the same conclusions and learn how to select the most suitable approach● Discover combinatoric tools to select the most relevant product set for your investigation● Construct maps with products and consumer ideal points and identify population segmentation● Uncover the category’s drivers of liking using descriptive and analytical data● Use mapping results to improve existing products ● Conduct product portfolio optimization using advanced combinatorial tools

WEDNESDAY (NOV. 5, 8am - 4pm) Topics________________________________ Introduction to sensory and Drivers of Liking® spaces Just-about-right (JAR) and the concept of an ideal point Factor analysis, external preference mapping Unfolding liking using Landscape Segmentation Analysis® (LSA) and Internal Preference Mapping Drivers of Liking® for multiple segments Improving the cost and speed of product innovation How to diagnose the need for a 3D solutionCases_________________________________ Factor analysis on category appraisal data External preference mapping on consumer hedonics of low fat cookies Landscape Segmentation Analysis® on 25 beverages Identifying the Drivers of Liking® from a category appraisal of chocolate chip cookies Determining a product’s optimal sensory profile using a market appraisal study

THURSDAY (NOV. 6, 8am - 4pm)

Topics___________________________ Studying segmentation and demographic effects LSA and internal preference mapping (IPM): the issue of satiety Designing new product portfolios Competitive strategies in product portfolio design Brand effects on the landscape of consumer experience Motivations for product consumption Do consumers have multiple ideals depending on usage occasions?Cases___________________________ LSA and IPM of 27 category appraisals Product portfolio optimization for a population with three distinct segments Blind-branded LSA on Chardonnay wines Moisturizing properties of soap bar images LSAs on various beer category appraisal data Food preferences of adults and children Usage occasions of snack bars

FRIDAY (NOV. 7, 8am - noon) Topics__________________________ From many to few: A graph theoretic screening tool for product developers eTurf: Creating a more efficient Total Undupli- cated Reach and Frequency (TURF) analysis Optimum product selection for a Drivers of Liking® project Cases___________________________ Finding best product-bundles of sparkling fruit-juice beverages Selection of optimal collection of food products for a category appraisal Development of an optimal menu of pizzas for a large scale pizza franchising company Discovering optimal meal rations and boxed meals using advanced computational tools

Investigating what drives consumers’ preferences involves using hedonic data along with product descriptive information. A multivariate analyti-cal technique is then needed to link the two, but multiple options exist

that often will not result in the same recommendations. How can you choose the most suitable approach? In this course we will review commonly used product optimization techniques and outline their strengths and weaknesses. We will introduce Landscape Segmen-tation Analysis.,® a tool specifically developed to handle consumer hedonic responses. We will also describe traditional and newly devel-oped combinatoric tools to study optimal item combinations such as products, flavors, ingredients or concepts. In this course, you will:

CONTINUED STUDY

To enhance your continued studies, you will receive a course manual with all presented slides and our current book, Tools and Applications of Sensory and Consumer Science.

To enhance your continued studies, you will receive a course manual with all

www.IFPress.com 7629 Hull Street Rd. ● Richmond, VA 23235 USA ● +1 804 675 2980 mail@ifpress.com

LOCATION: These courses will be held at The Greenbrier® in White Sulphur Springs, WV. Renowned for its standard of hospitality and service, this hotel is an ideal location for ex-ecutive meetings and consistently receives a AAA 5-Diamond rating. Nearby airports include the Greenbrier Valley Airport (LWB, 15 min.), Roanoke, VA (ROA, 1 hr. 15 min.), Beckley, WV (BKW, 1 hr.), and Charleston, WV (CRW, 2 hrs.).

HOTEL RESERVATIONS: Lodging is not included in the course fee and participants must make their own hotel reservations. A block of rooms is being held at The Greenbrier at a special rate of $195_(plus resort fees & taxes). To make a reservation, please call 1-877-661-0839 and mention you are attending the Institute for Perception courses (note: the special rate is not available through online reservations.) To learn more about The Greenbrier, visit their website at www.greenbrier.com.

ONLINE REGISTRATION and COURSE FEES

Internal Sensory Testing and Consumer RelevanceNovember 3 - 4, 2014 (2 days) ....................................$1150*

Drivers of Liking: Principles and Applications November 5 - 7, 2014 (2.5 days) .................................$1450*Register_for_both_courses_and_save_$100 ........................$2500*__________________________________________________* A 20% discount will be applied to each additional registration when registered at the same time, from the same company, for the same course* Academic discount available on request

Course fee includes:● all course materials and a copy of our latest book, “Tools and Applications of Sensory and Consumer Science”● daily continental breakfast, lunch, and break refreshments● one group dinner for each course● three-month free trial of IFPrograms™ software● complimentary attendance at a quarterly IFP webinar

Register online at www.ifpress.com/short-courses or call 804-675-2980. Limited enrollment, register early.

CANCELLATION POLICY: Registrants who have not cancelled two working days prior to the course will be charged the entire fee. Substitutions are allowed for any reason.

®

_Anthony (Manny) Manuele is Director of Technical Insights and Product Development for MillerCoors where he has responsibility for all technical innovation related to products, packaging, and dispense for MillerCoors, as well as for technical competitive intelligence and consumer science.

He also has an active role in MillerCoors and SABMiller international product development and innovation efforts. Manny holds a Bachelor of Science degree in pure science and his graduate degrees include a Master of Business Administration and a Master of Science in organizational leadership and quality.

Frank Rossi is Associate Director of Statistics at Kraft Foods Group in Glenview, Illinois, where he leads Kraft’s Statistics Center of Excellence. He supports product development efforts for Kraft’s divisions and consults internally with the Operations, Quality and Marketing Research

organizations. Frank has also held statistical consulting positions with General Foods Corporation and Campbell Soup Company. He has authored publications on the statistical aspects of product testing. He obtained a BS in mathematics and an MA in statistics from The Pennsylvania State University.

_MEET THE INSTRUCTORS

_INVITED SPEAKERS

Dr. Daniel M. Ennis is the President of The Institute for Perception. Danny has more than 35 years of experience working on product testing theory and applications for consumer products. He has doctorates in food science and mathematical & statistical psychology. He has published extensively on mathematical models for human decision-making and was the first to show that humans possess a transducer in the chemical senses. Danny is the 2013 recipient of the Sensory and Consumer Sciences Achievement Award from IFT and also the ASTM 2013 David R. Peryam Award in recognition of “outstanding contributions to the field of basic and applied sensory science.” Danny consults globally

and has served as an expert witness in a wide variety of false advertising cases.

Dr. Benoît Rousseau is Senior Vice President at The Institute for Perception. Benoît received his food engi-neering degree from AgroParisTech in Paris, France and holds a PhD in sensory science and psychophysics from the University of California, Davis. He has more than 20 years of experience in managing projects in the field of sensory and consumer science, actively working with clients in the US, Asia, Latin America, and Europe. His theoretical and experimental research has led to numerous journal articles as well as several book chapters. Benoît is also well known for his advanced presentation skills, where his use of sophisticated visual tools greatly contribute to the success of The

Institute for Perception communications, short courses, and webinars.

Dr. John M. Ennis is Vice President of Research Operations at The Institute for Perception. John received his PhD in mathematics and also conducted post-doctoral research in cognitive neuroscience at the University of California, Santa Barbara. He is the winner of the 2013 Food Quality and Preference Award for “Contributions by a Young Researcher.” John has published in statistics, mathematics, psychology, and sensory science. He has a strong interest in the widespread adoption of best practices throughout sensory science, serves on the editorial boards of the Journal of Sensory Studies and Food Quality and Preference, and is chair of the ASTM subcommittee E18.04 - “Fundamentals of Sensory.”