Join us online August 24-26

The online workshop will be held 10:00 am - 12:00 pm CST each of the three days.

Registration is closed.

Successful food product development depends on a keen understanding of Sensory Science. This online course provides an overview of current practices, the benefits of different methods, and strategies on managing resources and information to meet product development requirements. Basic sensory science principles and how they relate to current practices are reviewed.

You will learn the advantage gained by utilizing a complete sensory toolbox in product development, while mini-quizzes and matching games will ensure your understanding of key points in the video lectures. This course can provide you with an edge in a subject where many professionals have minimal understanding.

Registration is closed.

IFT Members Save on Registration Fees

  • IFT Member: $600
  • Non-Member: $765
  • Student: $300
  • Don't wait to register!
    • $50 Late registration fee (one week before event- August 17)
    • $50 Same day event additional registration fee

IFT Members Save $165!

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Instructors

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Lead Instructor
In 1986, Chris Findlay, PhD, CFS founded Compusense Inc. and continues to serve as its Chairman. The company has become a world leader in sensory and consumer science, with a focus on software development and a dynamic contract and independent research program.
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Lisa Beck, MBA is Owner at Insight Factory. Lisa is a Market Research and Sensory Insights Professional with over 20 years experience, 15 with a major CPG and over 5 years consulting with sensory and consumer insight professionals around the world. Lisa provides unique strategic consulting and support to companies through actionable consumer research.
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Bryson C. Bolton, MS manages a team that integrates sensory understanding into the flavor and application design process by ensuring that methods are aligned with objectives to provide sensory insights at Synergy Flavors, Inc. Bryson is a former IFT Board of Director and active volunteer. He is a former Adjunct Sensory Evaluation Instructor at Dominican University, an active member in the American Society for Testing Materials, E-18, and the Society of Sensory Professionals; and he is currently serving on Cornell’s Food Science Advisory Council.
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B. Thomas Carr, MS has over thirty years’ experience in applying statistical techniques to all phases of research on consumer products. Prior to founding Carr Consulting in 1995, he held a variety of business and technical positions in the food and food ingredient industries.
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Soo-Yeun Lee, PhD (Soo) is a Professor in the department of Food Science and Human Nutrition (FSHN) and an Assistant Dean for Curriculum and Honors Programs for the College of Agricultural, Consumer and Environmental Sciences (ACES) at the University of Illinois, Urbana-Champaign (UIUC).
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Lori Rothman MS, CFS, has over 30 years’ experience in Sensory Evaluation and Consumer Science, with employment at Kraft Foods, Kellogg’s, Brach’s Candies and Philip Morris. Lori’s roles in these organizations have included both managerial and technical assignments and have allowed her to develop her passion for mentoring and teaching others. She currently holds two Packaging Design Patents and one Trade Secret.
Herbert_Stone_150x150_Image-Post Herbert Stone, PhD, CFS received his PhD in Nutrition from the University of California, Davis; BS & MS Food Science & Technology at the University of Massachusetts. Herbert served as President and co-founder Tragon Corporation, from 1974-2007. From 1962 to 1974 Herbert associated with Stanford Research Institute, Chair of the Food and Agricultural Sciences. He currently a consultant in developing and managing sensory programs, including workshops and on-site training.