Consumer Studies and Market Research

 
  

Programme fact file

Programme title: Consumer Studies and Market Research 
Qualification: 10 credits (total 60 credits required for PG Cert Sensory Science)
Start date: tbc 2017
Duration: 4 consecutive days 
Maximum places available: Limited
Fees: £1,650 (no VAT), however 50% bursaries are available for UK agrifood sector through AgriFood ATP.
Available on weekends/evenings: No
School:

School of  Biosciences 

Programme overview

Course description

Have you ever wondered why your company carries out consumer testing the way it does? Are you aware of the current issues facing consumer testing? Are there newer approaches or methodologies which your company may benefit from? Or do you simply want to update your own knowledge?

This 4 day module, delivered jointly by The University of Nottingham and Campden BRI, introduces delegates to factors affecting consumer acceptance of food and the application of techniques used to understand them.

By the end of the course delegates will be able to:

  • Define the factors shaping consumer acceptance.
  • Review the methods available for determining consumer
    acceptance and attitudes and their pros and cons.
  • Demonstrate how these principles can be utilized for
    improved NPD (New Product Development).

This module can be taken as a stand-alone individual course. Successful completion of all six modules leads to the award of PGCert in Sensory Science.

Programme detail

Course details

The course considers the impact of issues such as questionnaire design, expectation and context before reviewing both qualitative methods (such as focus groups) and quantitative techniques. We reflect upon emotional response and the methods used to capture this, before moving on to more advanced approaches such as the repertory grid, conjoint analysis and a review of the techniques available in the preference mapping toolbox.

Content

  • Factors affecting food choice, drivers of liking, context and expectation.
  • Qualitative research methods including focus groups, in-depth interviews and associated result analysis.
  • Quantitative research methods including questionnaire design and results analysis.
  • Advanced techniques: elicitation techniques (eg repertory grid, emotional measure, preference mapping, product optimisation and conjoint analysis).

Teaching Team

  • Prof Joanne Hort (SAB Miller Chair in Sensory Science) at The University of Nottingham, has specialist research
    interest in multi modal flavour perception. 
  • Peter Burgess and Sarah Thomas, Consumer and Sensory
    Science staff from Campden BRI.
  • Guest lecturers from industry.

Exam date: 24 June 2016

Assessment is optional for delegates taking stand-alone modules.

The University of Nottingham is working in collaboration with Campden BRI to provide much sought after sensory science training for industry. 

We are well known for excellence in sensory science research and Campden BRI is the UK’s largest independent membership organisation carrying out research and development for the food and drinks industry worldwide. Such a combination of expertise offers delegates excellent opportunities to develop their knowledge and apply this to the workplace. 

Funding

Bursaries to pay a part of individual module costs may be available to UK industry delegates through our BBSRC Advanced Training Partnership Award. Find out more at www.agrifoodatp.ac.uk/funding

Location

 

About Sutton Bonington Campus

Map and directions

Campus/Address

The University of Nottingham,
Sutton Bonington Campus,
Sutton Bonington,
Leicestershire,
LE12 5RD
UK

Accommodation

About Sutton Bonington

 

Contact

Elizabeth Dinneen, Sensory Science Programme Administrator
t:    +44 (0) 115 951 6610 
 
 
 

Continuing Professional Development Services

Jubilee Conference Centre
Jubilee Campus
Triumph Road
Nottingham, NG8 1DH

telephone: +44 (0) 115 748 4352
email: cpd@nottingham.ac.uk