The Italian Sensory Science Society is pleased to present the 6th renewed Hybrid Edition of a 3-day synchronous course in sensory and consumer science, enriched by a R-lab optional module with the possibility to follow the lessons both in-person or online.

The course will feature recent advances in cognitive psychology applied to sensory and consumer studies on foods, beverages, cosmetics, personal care and home care products.

You will also get an overview of of the application some of the most important methods and statistical tools that can be used for collecting and extracting useful information from sensory and consumer data.

The course will give you an updated basis for planning an experimental design and for understanding your results more in depth for decisions in a commercial setting.

Level: Intermediate-Advanced

The course will cover both theoretical background, a large number of relevant examples and case studies, computer demonstrations and hands on activities.

THE COURSE IS BASED ON A MULTIDIMENSIONAL APPROACH, WITH SIX MODULES, EACH FOCUSED ON A HOT TOPIC: CONSUMER PREFERENCES, EMOTIONS, EXPECTATIONS, INDIVIDUAL DIFFERENCES, CONTEXTS AND IMPLICIT METHODS

Live intensive course Understanding consumers: 27nt-29nt June 2022

The course is live, but we understand that if you would like to follow the course online and you live in different time zones the schedule may not fits perfectly. For this reason we offer the possibility to watch the video recordings of the lessons for 10 days after the course. Download of the recordings is not possible.

We strongly encourage live participation as the course includes interactive activities, Q&A and discussion.

R-module (optional): on demand + live Q&A 8th July 2022

The R-module includes pre-recorded sessions, scripts, exercises, support via email and a live session of Q&A and discussion.

Brochure 2022

Location

Grand Hotel Minerva, P.za di Santa Maria Novella, 16, 50123 Firenze FI

Programme

Time zone: Italy (CEST)

Monday 27 June 2022
9.00-9.30 Introduction to the course
PREFERENCES & EXPECTATIONS
9.30-10.45 Consumer preferences and acceptability: liking, wanting, preference and choice John Prescott
10.45-11.05 Break
11.05-12.30 Psychology of consumer preferences: the role of memory and expectations John Prescott
Long break|Lunch
14.30-15.50 Measuring expectations to gain an insight into product performance: Assimilation and contrast effects Erminio Monteleone
15.50-16.10 Break
16.10-17.30 Conjoint analysis: Evaluation of how extrinsic characteristics influence consumer expectations Gastón Ares
Tuesday 28 June 2022
CONTEXTS & INDIVIDUAL DIFFERENCES
9.30-10.30 Context in sensory & consumer studies John Prescott
10.30-10.45 Break
10.45-11.55 Studying context: methods and case studies; Context and product experience: Natural/naturalistic/Lab context/Home Use test/Central Location Test; Situational appropriateness; Evoked context: written scenarios, videos, pictures, immersive settings, virtual reality. Pros and cons Sara Spinelli
11.55-12.00 Break
12.00-12.30 Individual differences: Segmenting for liking, preferred contexts, psychological traits and attitudes, taste acuity John Prescott
Long break|Lunch
14.30-15.50 Individual differences in liking + hands on: preference mapping Erminio Monteleone
15.50-16.10 Break
16.10-17.30 Statistical techniques for clustering: Hierarchical and K-means cluster analysis Gastón Ares
Wednesday 29 June 2022
EMOTIONS & IMPLICIT METHODS
9.30-10.30 What are emotions? Valence and arousal John Prescott
10.30-10.50 Break
10.50-12.30 Measuring emotions: methods and case studies and Hands on
• Explicit measurements:Standardised and product specific  questionnaires; examples: EsSense Profile, GEOS, EmoSemio, PrEmo, emoji questionnaires
• Measuring emotions from the brain: applied consumer neuroscience
Emotions in product development: from the product to the packaging (and back)
• Sensory drivers of emotions; Integrating context appropriateness, sensory and emotional profiling: “global” profiling of products
Sara Spinelli
Long break|Lunch
14.30-15.50 Implicit methods applied in sensory & consumer studies to study preference, emotions and expectations: Implicit Association Test (IAT), priming and other tasks Sara Spinelli
15.50-16.10 Break
16.10-17.30 Hands on implicit methods:
Exercises of Implicit Association Test (IAT) design and data analysis
Lapo Pierguidi

Additional R-Lab

Lecturer: Gastón Ares

The course includes access to recordings of the lectures (2 hours) (this part will not be live), scripts and exercises, support via email and a Live session for Questions and Answers  (July 8th, 2022, 15-17.00)

 

Programme

  • R-basics: How to import data and launch an analysis
  • Hands on Conjoint Analysis using R: Relative importance of intrinsic and extrinsic characteristics on consumer perception
  • Cluster Analysis using R

Attendees of the R-Lab module should install R and RStudio www.rstudio.com/products/rstudio/download/ (available for Windows and Mac). Data for exercises will be provided.

Registrations

Deadline for Early-bird Registration: 11th June, 2022

REGISTER NOW

 

Early Bird Registration Fee:

  • In-person 1000 euro (SISS/E3S members)
  • In-person 1100 (non SISS/E3S members)
  • Online (live) -20% (SISS/E3S members) 
  • Online (live) -20% (non SISS/E3S members) 

After the 11th of June:

  • In-person 1100 euro (SISS/E3S members)
  • In-person 1200 (non SISS/E3S members)
  • Online (live) -20% (SISS/E3S members) 
  • Online (live) -20% (non SISS/E3S members)  

Registration includes course materials and the certificate of attendance. Recordings of the course lessons will be available for 10 days, not downloadable.

Registration for attending in person includes also coffee breaks and lunches.

  • 15% discount applied to each additional registrant from the same company/institution when registered at the same time.
  • 10% discount is reserved to students, Postdoc and young free lance professionals (under 35 years old).

R-Lab module is optional and will have a cost of 200 euro.

PAYMENT

Registration may be paid with bank transfer (see instructions in the registration form) or using a Credit Card/Paypal here. Click on “add to the card” for every option you want to select.


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