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.