Sensory Immersive Experience: Dairy Foods

This training will provide training in the basic components of sensory evaluation including psychological consideration in sensory analysis, physiology of sensory perception, reviewing the components of flavor, and exploring flavor and texture attributes during hands-on sensory sessions.

Overview

This training will provide training in the basic components of sensory evaluation including psychological consideration in sensory analysis, physiology of sensory perception, reviewing the components of flavor, and exploring flavor and texture attributes during hands-on sensory sessions.

Learning Outcomes

Sensory Evaluation Background
- Tastes
- Smells
- Lexicon
- Evaluation guidelines
- Evaluator rules
- Tasting technique
Milk Defects
- Types, descriptions, causes & prevention
  - raw milk defects
  - pasteurized milk defects
ADSA Scoring

Evaluation

As this is not part of the Certificate Program, there is no test required.

Agenda

Day 1:

Registration & Refreshments
Welcome and Introductions
Sensory Acuity
Sensory Background
Break
Lexicon: Fluid Milk, Yogurt, and Cottage Cheese
- Exercises
Lunch
Lexicon: Cheddar
Break
Physiology

Day 2:

Q & A
Developing a Sensory Program
Fluid Milk
- Lecture
- Tasting
Break
Yogurt
- Lecture
- Tasting
Lunch
Cottage Cheese
- Lecture
- Tasting
Break
Cheddar
- Lecture
- Tasting

Fees

Tuition is $800-960 for in-state registrants
Tuition is $960-$1100 for out of state registrants
Limited to the first 30 participants

Instructors

Lead Instructor

Alina N. Stelick
Sensory Program Manager
Sensory Evaluation Program
118 Stocking Hall West
Phone: 607-255-3463
ap262 [at] cornell.edu (ap262[at]cornell[dot]edu)

Course Dates

March 13-14, 2024

Registration

Learn more about Dairy Foods Extension

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu (lmf226[at]cornell[dot]edu)