PRACTICAL TRAINING FOR PROFESSIONALS

applied sensory and consumer scienceFALL 2020

UC Davis Continuing and Professional Education is the industry-recognized leader in the education of sensory science professionals. Approved by the Department of Food Science and Technology at UC Davis, the online Applied Sensory and Consumer Science Certificate Program is continually updated to reflect current and innovative methods in the field. The newly revamped, interactive format allows you to expand your skills, exchange ideas and build an extensive network with peers from around the world.

LEARN FROM THE EXPERTSConvenient online courses offer one-on-one access to expert instructors Rebecca Bleibaum, M.A., president/chief of sensory intelligence at Dragonfly SCI, Inc., and Jean-Xavier Guinard, Ph.D., professor in the UC Davis Department of Food Science and Technology. Their expertise and the program’s comprehensive curriculum and real-world applications—distinct components of the certificate—are instrumental in helping students achieve their goals and increase their impact in the field.

EXPERIENCE ONLINE INNOVATION

STUDENT SPOTLIGHTTaruna Sanghi

Taruna Sanghi, senior scientist with Mondelēz India Foods Pvt Ltd in Mumbai, India, worked in new product development before transitioning to consumer science.

Why did you decide to apply for the program? I knew the names of the sensory and consumer tests we conducted and what to expect out of them, but an in-depth understanding of these and the confidence to select the right kind of test and recommend them to other developers

was missing. This program offered exactly the kind of content I was looking for. It has given me the much-required self-confidence to pursue a successful career in this field.

What did you find most valuable?Interacting with some of the pioneers in this field was most valuable. They showed genuine commitment to ensuring the growth of their students. With their help and guidance, I feel well-equipped to handle consumer science in my organization.

For more information or to enroll cpe.ucdavis.edu/sensory and sensory@ucdavis.edu

“All Griffith sensory scientists are encouraged to complete this program. It reinforces fundamentals of sensory and consumer science and practical business applications. There are no other programs available that provide this type of education in sensory and consumer science.”Julia Tyrpin, Griffith Foods

Our Alumni in the WorkforceProgram graduates work in companies across various industries, including:Australian Wine Research Institute

Boston Beer Company

Campbell’s Soup Company

Cargill

Coca-Cola Company

Daiya Foods

Dannon

Frito Lay, Inc

Ghirardelli Chocolate Company

Givaudan Flavors

Griffith Foods

Herbalife Nutrition

ITC Limited

JR Simplot Company

Kerry Asia Pacific

Keurig Green Mountain

Kraft Heinz Company

Mars Petcare

McCormick Foods Australia

Mondelēz International

Nestlé

Peet’s Coffee & Tea

PepsiCo

Procter & Gamble

Unilever

Required Courses Foundations of Sensory ScienceExplore how to use your senses to evaluate and test food, beverages and non-food products–physiologically and psychologically. This introductory course emphasizes the chemical senses of taste and smell, and covers vision, hearing and the tactile senses. Learn how the mind processes sensory information and how we are instruments for sensory testing. Discuss theory of sensory measurement, quantitative research principles and psychophysics. Sept. 28-Dec. 6, 2020

Sensory Evaluation MethodsExplore the methods used in the sensory evaluation of consumer products, including discrimination testing (thresholds, difference tests), scaling and descriptive analysis (principles, applications, descriptive analysis methods). Understand when instrumental measurements of sensory properties are warranted. Learn the univariate and multivariate statistical techniques used to analyze sensory evaluation data.Jan. 11-March 21, 2021

Consumer Testing MethodsLearn consumer testing methods and associated data analysis procedures. Examine principles of sampling, recruiting and screening consumers. Learn basic tools of quantitative consumer research and how to study consumer populations. Contrast principles and applications of lab, central location, home-use and other field tests. Explore qualitative consumer testing methods. Learn ways to relate consumer data and sensory evaluation data to optimize product sensory, quality and marketing opportunities.April 5-June 13, 2021

Applications of Sensory and Consumer Science PrinciplesExplore strategic business applications of the foundations, principles and methods taught in the first three courses for sensory and consumer science using case studies. Examine ad claims, legal issues, product development and optimization, marketing life cycle and professional resources.July 5-Sept. 12, 2021

PROGRAM AT-A-GLANCETuition: $8,925Prerequisite: One college-level statistics courseApplication deadline: Sept. 15, 2020

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