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Course Date:
10 May 2022 to 11 May 2022
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Registration Period:
20 Feb 2022 to 03 May 2022
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Time:
08:30 AM to 05:30 PM,
2 days
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Mode of Training:
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Venue:
Singapore Polytechnic
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Funding:
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The process of eating makes use of all the five senses at once. The sensory quality of a food product is an important factor influencing its success in the marketplace. You can increase the chances of a product's success by understanding and measuring the sensory quality of foods.
In this course, sensory techniques will be explained with a strong emphasis on the practicality of sensory evaluation in a fast moving industrial setting. Training and screening of panel members, and statistical interpretation of data will also be covered. The course will include practical activities to help participants in delivering the best sensory practice in their work environment.
Day 1
• Introduction to Sensory
• Best practices in Sensory Evaluation
• Application of Sensory in Research & Development (1)
• Statistics for Affective Test Analysis
• Application of Sensory in Research & Development (2)
Day 2
• Statistics for Discrimination Test Analysis
• Recruitment and training of panellists (with hands-on)
• Application of Sensory in Quality Control (1)
• Application of Sensory in Quality Control (2)
• Statistics for Descriptive Test Analysis
• Assessment
• Question & Answer Session