Program / Thermal Process / Shelf-life / Sensory Evaluation / R&D / ISO 22000
Food choices in the markerplace are usually made by consumers on the basis of sensory quality. Therefore, food industry relies very heavily on evaluation in developing new food products and in maintaining quality control in existing food items by mean of organoleptic testing. Sensory evaluation is a vital source of information to the person responsible in quality assurance and product development. Professional evaluation of food requires careful analysis of the ways of assessing food, the properties of food, and the techniques for measuring these characteristics sensorically.
The Short course on sensory evaluation provides knowledge in sensory evaluation methods applicable in food product development and food quality evaluation in food industry. The course includes lectures and practicals on the theory behind sensory evaluation.
Who should attend?
This course will be beneficial for anybody working in the food industry, primarily food process developers and R&D staff where an understanding of sensory evaluation is required.
Participants will gather information and develop an understanding of the following area:
The trainers (instructors) from SEAFAST Center and Department of Food Science and Technology. The instructors have academic background and practical experience in the area of sensory evaluation design.
Place : Seafast Center IPB, Darmaga
Further information, contact:
Dr. Dede R. Adawiyah
Department of Food Science and Technology - IPB