Key facts

Course Dates
24 - 27 Jun 2019
Type/Duration
Course - 4 days - The course can be taken as a stand-alone training course but can also form part of the PGCert in Sensory Science or postgraduate award in Agrifood. For participants who require the credits, an exam is included at the end of the four-day module.
Entry Requirements
Graduate level or experienced within the agrifood industry.
Credits
10
Cost
£1840.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
University of Nottingham
Provider Reference Number
D24SS5
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
University of Nottingham
Cohort
AFTP Cohort
Tutors

Course overview

Have you ever wondered why your company carries out consumer testing the way it does?

Are you aware of the current issues facing consumer testing? Are there newer approaches or methodologies which your company may benefit from?

Or do you simply want to update your own knowledge?

This 4 day course introduces participants to factors affecting consumer acceptance of food and the application of techniques used to understand them.

The course provides an update on current approaches and techniques related to consumer testing and will be of value to anyone involved in devising product testing studies or who has an interest in consumer acceptance of their company’s products.

Learning outcomes

By the end of this course you will be able to:

  • Understand the factors affecting and models of food choice standard qualitative and quantitative techniques for assessing consumer acceptance advanced and emerging techniques.
  • Apply subject knowledge to critically evaluate approaches to assessing consumer acceptance.
  • Apply subject knowledge and understanding to design and justify appropriate solutions to a problem.
  • Design and carry out techniques for consumer data collection - Communicate information in written form.
Additional Course Information

Areas covered on this course will include:

  • Food Choice - acceptability and preference.
  • Cognitive psychology.
  • Qualitative research methods.
  • Quantitative research methods.
  • Elicitation techniques e.g. Repertory Grid.
  • Preference Mapping.
  • Product Optimisation.
    My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
    Andy Russell - Fresh Produce Technologist, Bakkavor

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