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New food innovation courses for small businesses

23 March 2015

If you want to grow your business and ensure the new products you develop are a hit with consumers, our suite of new food innovation courses is for you.

Whether you are looking for inspiration, already have an idea you’d like to develop further, or want to know how best to market a new product, these short courses will give you all the help you need to take your business to the next level.

Designed and delivered by Dr John Grigor - a leading expert in sensory perception - the courses will teach you everything you need to know about new product development and product re-formulation, from how to come up with ideas, how to test them out, and how best to present products when they hit the shelves.

John has over 20 years of experience carrying out research and consulting in the area of food consumer science and new product development for both small businesses and multinationals.

With a keen sense of the needs of SMEs, his expertise will give you an exclusive insight into the food and drink industry as he reveals the latest tricks of the trade used by today’s leading companies as they try to stay ahead of the game.

The courses will run once a month from May to August and will cover the following areas:


Managing Changing Ingredients

If you change the supplier of your raw materials for an existing product, you need to make sure that this doesn’t change the taste of your end product. In this course, we’ll explain how to run sensory tests to ensure minimal impact on product sales.

June 2015

Sensory Testing Prototype Food Products

If you’ve had a great idea for a new product, you need to know that people will like it before it goes into production. In this course, we’ll show you how to run an effective consumer testing programme throughout the prototype generation process.


New Product Development: generating innovative concepts

This course will show you how to structure the development process, detailing how to generate and screen ideas, develop concepts and the importance of carrying out qualitative research.

August 2015

Describing Differences: benchmarking and shelf life explored from a sensory perspective

Once you’ve received the feedback from consumer tests, you need to use more descriptive language to make your product sound truly appealing. In this course, we will show you how to do this to best effect with your product.

The courses are subsidised and the costs are £40 per person per course. Alternatively, you can book a block of three for £80 or book all four courses for £100.

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