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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.

  • 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

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 $725-$880 for in-state registrants
  • Tuition is $880-$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 

 

 

Course Dates

  • No course scheduled at this time

Course Contact

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