This course will deliver an introduction to the principles of sensory analysis, and will screen delegates for their ability to taste against BS7667 Part 1: ISO 8586. This is a highly experiential, interactive and enjoyable course.
WHO SHOULD ATTEND?
- Technical, production or NPD professionals who would like an introduction to sensory analysis.
- Taste panel members who require screening for their ability to taste and an insight into the basic principles of sensory analysis.
- Businesses wishing to implement a more formal approach to sensory analysis, by developing a taste panel team and procedures.
- Anyone who would like a refresher or insight into this fascinating subject – whether form a production, technical or development background.
- What is sensory analysis, what senses are involved, what is the purpose of sensory evaluation? How can it be used in food production?
- The sense of vision and its role in sensory evaluation. How we taste with our eyes.
- Taste – what are the primary taste sensations and what is taste, how does taste vary from person to person. Screening for ability to taste.
- Aroma and taste – mechanisms and words used to describe aroma
- Developing an aroma and taste vocabulary.
- Feel and texture – how food behaves in the mouth.
- For the last part of the course you will be introduced to some simple taste panel tests.
Time: 9.45am registration. Course 10am to 3pm
Lunch, refreshments and certificate of attendance are included in the price.
RATES: £295+ VAT (Members), £395 + VAT (Non-members), £100 +VAT (Students) per delegate
VENUE: SOFHT Training Centre, The Granary, Middleton House Farm, Tamworth Road, Middleton Staffs, B78 2BD. Lunch, refreshments and a certificate of attendance are included in the price.
RESERVATIONS AND DIRECTIONS: An acknowledgement of booking will be sent together with directions to the venue on receipt of the registration form. A receipted VAT invoice will be issued for all monies received.