Designed to
give you the knowledge, practice and the tools to do your
own design, analysis and interpretation of Shelf-Life
trials
Hands-on exercises free R software for participants to
take away
June 10-12 2008
Venue: Paris:
MEDIASITE
42, rue Legendre
75017 Paris
www.mediasite.fr
Lecturer: Guillermo
Hough, Argentina
Course Organiser
Hal MacFie
hal@halmacfie.com
www.halmacfie.com
The course objective
is for participants to acquire the necessary tools to
estimate sensory shelf life of foods, focusing on the
consumer's decision to accept or reject a stored product.
The course will cover experimental design, the work of
trained and consumer panels, and on how to perform statistical
calculations.
Shelf-life
estimations based on survival analysis statistics and
the cut-off point method will be performed hands-on with
the freely distributed R Statistical Package in combination
with Excel.
Attendees
will receive clear instructions and R-functions to start
using their expertise from day 1 after the course. The
course is orientated to the needs of R&D and quality
control.
Throughout
the course real case studies will be seen of shelf lives
of yogurt, UHT milk, lettuce, sunflower oil, mayonnaise,
French-type bread and minced meat.
About the Lecturer
Dr. Guillermo Hough is
a research scientist of the Comisión de Investigaciones
Científicas- Buenos Aires- Argentina. He is on
the editorial board of Food Quality and Preference and
Journal of Sensory Studies, and is author of over 65 published
journal articles, of which 16 are referred to the theme
of sensory shelf life. His courses on sensory shelf life
have been very popular in Argentina, Chile, Colombia and
México.
Course Outline
| DAY 1 Morning
|
Introduction to sensory
analysis and shelf life
This session first introduces basic sensory analysis
concepts to set a common background among course participants.
Following this, the importance of sensory shelf life
will be analyzed and published values will be considered.
The design of a sensory shelf-life study will be discussed. |
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| Topics |
What does sensory analysis
answer?
Discrimination, descriptive and acceptability studies
Importance of sensory shelf life
Published and preliminary values
Initial design considerations: maximum storage time,
testing intervals and sample quantity to store.
Basic and reverse storage designs. |
| |
|
| DAY 1 Afternoon |
Survival analysis statistics
This session focuses on using consumers' acceptance
or rejection of the stored food sample in estimating
sensory shelf life applying survival analysis statistical
tools. |
| |
|
| Topics |
What are survival analysis data?
Censoring concepts
Acceptance and rejection functions
Obtaining experimental data and how to interpret them
Estimating the rejection function
Estimating sensory shelf life with corresponding confidence
intervals
Advantages of the methodology
|
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Sensory test and exercises:
Acceptability test of a food with different storage
times.
Applied exercises and questions. |
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Evening Dinner (optional) |
|
| DAY 2 Morning |
Survival analysis (continued)
Shelf-life estimations using the R statistical package:
the R-statistical package in combination with Excel
will be used to obtain percent consumer rejection
versus storage time, and estimated shelf-lives with
confidence intervals. Real data obtained from a strawberry
flavored yogurt will be processed. Participants will
receive a copy of the R package to take away with
them, together with instructions and necessary procedures
to process sensory shelf-life data.
|
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|
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Sensory test:
Measuring the intensity of an attribute in a product
with different storage times. |
| |
|
| DAY
2 Afternoon |
Survival analysis (continued)
Extensions of the methodology:
Use of covariates: shelf-life changes due to formulation
changes or when the product is targeted at different
populations.
Can each consumer taste only one sample?
Determination of consumer acceptance limits to sensory
defects in UHT milk.
Optimizing the concentration of a food ingredient.
Applications using the R statistical package:
Shelf-life calculations with the R-statistical package
will be performed when each consumer tastes only one
sample. Real data from a study on lettuce shelf life
will be analyzed.
The optimum concentration of salt content in French-type
bread will be determined.
Cut-off point methodology
In this session cut-off point methodology will be
addressed as an alternative to survival analysis statistics.
The cut-off point defines the relationship between
the acceptability of products with different degrees
of spoilage and the analytical values of spoilage
measured by a panel of trained assessors.
|
| |
|
| Topics |
When is it necessary
to apply the cut-off point methodology?
Experimental design to obtain the cut-off point.
Statistical calculation of the cut-off point.
Extension of the cut-off point to determine sensory
specifications. |
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|
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Evening - Course Dinner
(optional) |
|
| DAY 3 Morning |
Cut-off point methodology (continued)
|
| |
|
| Topics |
Zero-order and first-order
kinetics.
Using the cut-off point to determine sensory shelf life.
The presentation will be illustrated will real data
obtained from a shelf-life study of sunflower oil. |
| |
|
| |
Sensory test and exercises:
Exercises on kinetics, cut-off points and corresponding
shelf-lives. Two-way ANOVA, linear regressions and confidence
intervals will be obtained using Excel.
The data from the sensory tests performed on Day 1 and
Day 2 will be processed to obtain a practical cut-off
point. |
| |
|
| DAY 3 Afternoon |
Accelerated testing
In this session the methodology to estimate shelf
life at normal usage temperature based on data obtained
from higher temperatures will be addressed.
|
| |
|
| Topics. |
Arrhenius' equation
Estimating activation energy from basic linear regression
and from non-linear regression. Real data from a shelf-life
study of mayonnaise will be analyzed.
The Q10 concept and empirical relationships between
shelf life and temperature
Confidence intervals of predictions at lower temperatures
than those tested.
Special considerations in accelerated studies.
Applying survival analysis statistics to accelerated
studies. |
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|
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Exercises:
Shelf life estimations obtained from accelerated studies.
Use of the R statistical package to obtain the activation
energy from consumers' acceptance/rejection data. Shelf-life
predictions, with corresponding confidence intervals,
will be obtained at temperatures different from those
tested. The exercise will be on real data obtained from
an appearance study of minced meat stored at different
temperatures. |
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About the Venue
We are once again using the Purpose Built
Multimedia Computer Training Facilities of Mediasite
Hotel Accommodation nearby
Mediasite have a web page devoted to hotels: http://www.mediasite.fr/hotels.htm
We usually stay at one of the hotels below
HÔTEL MERCURE * * *
165 rue de Rome - 75017 Paris Tél : +33.1.56.79.29.29
- Fax : +33.1.56.79.29.
5 minutes from Mediasite
HÔTEL VILLA EUGENIE * * * *
167 rue de Rome - 75017 Paris
Tél : +33.1.44.29.06.06 - Fax : +33.1.44.29.06.07
5 minutes from Mediasite
HÔTEL Jardin De Villiers * * *
18 rue de Claude Pouillet - 75017 Paris
Tél : +33.1.42.67.15.60 - Fax : +33.1.42.67.32.11
Free internet and about 60 seconds from Mediasite
HÔTEL MONCEAU ETOILE * * *
64 rue Lévis - 75017 Paris
Tél : +33.1.42.27.33.10 - Fax : +33.1.42.27.59.58
hotel@monceauetoile.com
www.monceauetoile.com
60 seconds from Mediasite
These hotels may give a discount if you
mention Mediasite
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To
pay your registration fee by credit or debit card
on-line please click the appropriate button:
Refunds will be at
the discretion of Dr Halliday MacFie.
-WorldPay
is a Secure Site-
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REGISTRATION FORM
Yes: Please enrol me in
Sensory and Consumer Shelf-life measurement
For electronic
bank transfers:
Sterling account: Hal MacFie Training
Services
Account number 40-41-22 61376098
IBAN no: GB62MIDL40412261376098
Swift Code MIDLGB22
HSBC Bank, 13 High Street, Shepton Mallet
Somerset, BA4 5AD
Euro Account: Hal Macfie Training Services
Account Number: 40-05-15 57441061
IBAN No: GB05MIDL40051557441061
Swift: MIDLGB22
HSBC Bank, 13 High Street, Shepton Mallet
Somerset, BA4 5AD
Mailing address for registration and
payment:
Dr H J H MacFie
43 Manor Road
Keynsham, Nr Bristol,
BS31 1RB, United Kingdom
Tel/Fax +44 1179 863 590
Electronic registration forms to Hal@halmacfie.com
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