November 18-20, 2020  |  $1,290

Live-Streaming via Zoom

The Institute for Perception is partnering with Food Safety International Network to bring you this 2-day course. Register at or click the button below to register for this course. 

In the course, 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 by participants to perform analyses demonstrated in the courses. Prior to the start of instruction, attendees will be provided with a download link of a complimentary 3-month version. They will install it on their laptop computer, bring it with them, and use it during the course.




  • Printed manuals of slides and exercises

  • 3-month free trial of the IFPrograms® Professional software

  • A copy of our book, Tools and Applications of Sensory and Consumer Science

The instructor for this course will be:

The Institute for Perception

Day 1


  • m-AFC, triangle, duo-trio, same-different, and tetrads: Why they provide different conclusions

  • The Thurstonian framework underlying all sensory evaluation methods - The science of sensory

  • Calculating a measure of sensory difference, dꞌ, from discrimination tests and how to inter-relate methodologies

  • Proportion of discriminators in the population

  • The tetrad test: Why it requires 1/3 the data of the triangle test

  • Current topic: Temporal effects in Sensory and Consumer Science

  • Product differences using 2-AFC and 3-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


Day 2


  • Current topic: Invention and Innovation

  • The 5 cornerstones of product testing: α, power, sample size, size of the difference and protocol

  • How to explain a consumer preference without a demonstrated sensory difference

  • Finding the optimal sample size for tests

  • Current topic: Consumer perception survey and advertising messages

  • Establishing an internal sensory program based on a consumer relevant action standard

  • Relating trained panel and consumer sensitivities

  • Step-by-step process to develop and optimize a sensory discrimination program

  • Quantifying training using vanilla ice cream products

  • How retasting can improve the power of product testing: Fruit juices


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