Live Chat ×
Skip to main content

The Fundamentals of Sensory Science - Course Introduction

Loading video

This video is currently being processed. It will be ready for viewing shortly.

A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
A small thumbnail of this item.
Please Verify Attendance
Time Remaining:

Description

Introduction to the online course and its instructors.

Click the "Resources" tab to view all the instructor's biographies.

Contributors

  • Chris Findlay

    In 1986, Chris Findlay, Ph.D., CFS founded Compusense Inc. and continues to serve as its Chairman. The company has become a world leader in sensory and consumer science, with a focus on software development and a dynamic contract and independent research program.

    Dr. Findlay has been an active member of the Institute of Food Technologists for over 30 years and is a past Chair of the Sensory Evaluation Division. In 2011, he was honoured with the Institute of Food Technologists Inaugural Award for Achievement in Sensory and Consumer Science. He is also involved in the American Society for Testing Materials E-18 Committee, Society of Sensory Professionals and Sensometrics organizations. He is a Fellow of the Canadian Institute of Food Science and Technology.

    He has taught Sensory Evaluation as an Adjunct Professor in the Department of Food Science of the University of Guelph and has lectured internationally on a wide range of sensory subjects. He holds a B.Sc. Chemistry, from Concordia, Montreal, M.Sc. and Ph.D. in Food Science from the University of Guelph. He holds 7 patents, has published over 50 refereed scientific papers and has contributed to four books on sensory science.