SAAFoST Northern Branch Lecture
Dear SAAFoST Members,
The SAAFoST Sensory Forum is going to be participating in the forthcoming Northern Branch lecture session by adding one more lecture to the programme.
Aret Meyer, MD of Sensient, has kindly agreed to start off the afternoon with a presentation on colours which means that you will be getting even greater value for your time allocated and distance travelled! You are welcome to attend the entire session or just those individual lectures of your choice - two registration times will facilitate the latter but the important thing to do is book your place through Irene to ensure that catering and seating will be adequate on the day. Clover and Sensient will be sponsoring the eats and refreshments. The new updated programme will be as follows:
Attend either one or all three of the following
Colour: to dye or not to dye
Speaker: Aret Meyer, MD Sensient South Africa
Colours are a vital additive in almost every sector of the food industry, from dairy to meat, from savoury to beverage. The colour of food has a marked influence on consumer acceptability -we eat with our eyes. Aret will explore the effect of colour in sensory terms and how colour impacts a consumer's choice to buy a product or not. The relative merits of synthetic and natural flavours will be discussed in relation to stability and health issues. So please join us to discover the importance of colour in new product development and enjoy the opportunity of networking with others in the industry.
Recent Trends in Consumer Research: Faster, Cheaper and Better Targeted
Temporal sensory measurements: Understanding what the methods can deliver
Speaker: Dr. Chris Findlay, Compusense Inc. Canada
Dr. Chris Findlay is founder and Chairman of Compusense Inc., a leading sensory science company based in Guelph, Canada. A Food Scientist by training, Chris has dedicated the last 25 years to the advancement of sensory and consumer science. His contributions to the field were recognized in 2010 by the Institute of Food Technology with the inaugural Achievement Award in Sensory and Consumer Science. He will conclude the presentation with a discussion on Hot Topics in Sensory Science Symposia scheduled during 2012, with particular reference to North American conferences.
Tuesday, 28 February 2012
University of Pretoria - Main Campus: Food Science and Technology Department
|14:30 - 15:00||First Registration|
|15:00 - 16:30||Presentation: Colour: to dye or not to dye? Aret Meyer|
|16:30 - 17:00||Second registration: Refreshments and snacks sponsored by Clover and by Sensient|
|17:00 - 17:30||Lecture: Recent Trends in Consumer Research: Faster, Cheaper and Better Targeted. Chris Findlay|
|17:30 - 18:00||Refreshments and snacks sponsored by Clover and by Sensient|
|18:00 - 19:00||Lecture: Temporal Sensory Measurements: Understanding what the methods can deliver. Chris Findlay|
No cost but booking is essential.
Please book through Irene Burke - by midday, Friday 24th February at the latest.
By e-mail: firstname.lastname@example.org
By Fax: 086 698 4784 or
By Telephone: 012- 349 2788
Kindly provide the following information:
Please indicate if you would require Vegetarian or Halaal refreshments to be served.
- Name(s) of all attendees
If you cannot make it, please cancel by midday, Friday 24th February 2012, or preferably, send someone in your place.
Will be provided on receipt of your RSVP e-mail. We will also include directions for Gautrain users as the Hatfield station is within walking distance of the Food Science Department and may be a convenient way to travel.