Sensory Immersive Experience: Dairy Foods
This training course offers comprehensive instruction in the fundamental components of sensory evaluation. Participants will learn about the psychological aspects of sensory analysis, the physiology of sensory perception, and the key elements that constitute flavor. Additionally, the course includes hands-on sensory sessions to explore and assess flavor and texture attributes.
Key Learning Objectives:
- Understand the psychological considerations in sensory analysis.
- Learn the physiology of sensory perception.
- Review and identify the components of flavor.
- Explore and evaluate flavor and texture attributes through hands-on sensory sessions.
- Develop skills in sensory evaluation techniques to enhance product analysis.
Who Should Attend:
- Food scientists and technologists.
- Quality assurance and control professionals.
- Product development specialists.
- Sensory scientists and analysts.
- Anyone interested in gaining a deeper understanding of sensory evaluation.
Join us to deepen your understanding of sensory evaluation techniques and enhance your ability to analyze and appreciate the complex sensory characteristics of various products.