how time affects evaluations in Sensory and Consumer Science,

Monday 10th May 2010
Campden BRI, Chipping Campden

Organised by the Professional Food Sensory Group of the Institute of Food Science & Technology this all day event will explore aspects of time in relation to sensory science such as shelf life assessments, the dynamics of liking, learning to like/effects of exposure and methodological issues including temporal assessments of whole products (e.g. TI and TDS), progressive profiling and comparison of traditional versus ‘fast’ profiling methods. 

Further Details
Further information and registration forms are available via email Registration includes refreshments and lunch: £145 non-IFST; £125 IFST/SCI member; £75 academic post-doc; £40 student/retired (all prices exclusive of VAT, payment to Campden BRI). EARLY BIRD DISCOUNT:  IFST/SCI members and non members (not academic or students) save £10 if you register and pay by credit card before 1st April 2010.