Course offering number:1009-401
Course ID:
434
Sensory Evaluation
September 20-23, 2010
New Brunswick, NJ
Who Should Attend
This course is for those who need to design and conduct
sensory evaluation tests within the consumer product
industry. The course presents a general overview of sensory
methods with consideration given to method specifics
including data analysis and interpretation. Those who have
benefited from this course include:
• Food Technologists
• Cosmetics Chemists
• Technical and Managerial Personnel
• Home Economists
• Sensory Scientists
• Product Developers
Laboratory technicians who are responsible for sample
preparation and presentation will also benefit from this
course.
Description
The enjoyment of food, as well as the acceptance of flavors
in pharmaceutical and other products, is closely related to the
senses, especially taste, aroma and texture. Sensory
evaluation is a dynamic field concentrating on the utilization of
humans for the measurement of sensory perceptions and/or
their effect on food and taste acceptance.
This course is designed to assist you as you select, conduct,
analyze and interpret sensory evaluation methods. This
approach will be practical with lecture, laboratory and
problem-solving sessions. You will learn about sensory
physiology, method selection, discriminative and descriptive
testing, preference/acceptance testing and statistical analysis
of data. An important feature of the course is the laboratory/
demonstration sessions in which you will participate.