Contact person
Greta van Huyssteen
Forskare
Contact Greta
Sensory Analysis - Introductory course in Sensory Methods
A 2 day practical introduction to sensory analysis! The course will give you a basic understanding of sensory methods and analysis.
Purpose
Using sensory analysis enables a measure of a product's sensory character. The appearance, taste, flavor, aroma and mouthfeel are some of the perceptions measured by sensory analysis on food products. These methods are also applicable on non-food products such as packaging or cosmetics.
During 2 days you and your company will receive an introduction to sensory analysis and what aspects that influence choice of method and results.
RISE has a long experience of practical courses where theory is mixed with several exercises to reach a deepened understanding of the most important methods.
An understanding of how sensory analysis is conducted and when it can be utilized enables a more effective product development and quality assurance of your products.
Method
During 2 days we cover:
- An overview of sensory analysis - when and how?
- Sensory analytical test methods - how do we measure? Exercises with difference tests and descriptive tests.
- Physiology of the senses - how will different senses affect our experience? We test our senses with practical examples.
- The panel and the role of the panel leader
- Quality measures
The course is available either at RISE or on your premises.
Deliveries
The course will give you a basic understanding of sensory analysis and the methods to use it at your company.
