Staff working in the fields of quality assurance and quality control and test panel members in the non-alcoholic beverage industry
Objectives
This basic and advanced training course will teach you about current topics in the theory and practice of sensory analysis.
Course content
Theoretical Aspects:
* The importance of sensory analysis as a method and tool for ensuring consistent product quality * Current topics in the theory and practice * How do I carry out proper tests in my everyday routine? * Basic theory * Methods of sensory analysis * Drafting a profilogram
Practical Exercises:
* Basic taste types (taste thresholds) * Taste testing (paired comparison, triangular test, duo-trio test) * Olfactory tests * The practical part will be concluded with a test of your personal performance in a tasting and smelling
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