Course offering number:1209-203
Course ID:
434
Sensory Evaluation
September 10-13, 2012
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.
Other Courses of Interest
Flavors: Their Creation, Definition and Use
Food Extrusion Technology
Starch: Chemistry, Properties and Applications
Jul 09 2012, Amsterdam, The Netherlands
Starch: Chemistry, Properties and Applications
Aug 20 2012, New Brunswick, NJ
Gums and Hydrocolloids
Rheology of Dispersions
Jul 03 2012, Amsterdam, The Netherlands
Rheology of Dispersions
Oct 15 2012, New Brunswick, NJ
Microencapsulation and Particle Coating
Oct 22 2012, New Brunswick, NJ
Mixing of Liquids and Complex Materials
Nov 07 2012, New Brunswick, NJ
Quality Control and Flavor Usage in Foods
AN ON-DEMAND ONLINE TRAINING FORMAT
Suspensions and Emulsions in Pharmaceuticals and Food
Jul 09 2012, Amsterdam, The Netherlands
Related Industries