Sensory Evaluation in Food Processing and Value Addition

7th to 11th August 2023 Sensory Evaluation in Food Processing and Value Addition

23rd to 27th October 2023Sensory Evaluation in Food Processing and Value Addition

Introduction

Value addition is a solution in preventing losses and waste of agricultural produce that are characterised by perishability. Value addition therefore helps to prevent food loss and waste thus promoting food security and improving livelihoods. Value added products need to meet consumers’ expectations in terms of quality and hence sensory analysis is important in every small, medium or large food processing venture. Consumers are also becoming more aware of the quality they want from processed food products and it is important for food processors to be able to meet their expectations. This 5 days training course is designed to ensure food processing ventures implement sensory evaluation in their quality checks so as to produce quality products that meet consumers’ expectations and to maximize profits.

Duration

5 days.

Course Objectives

By the end of the course, participants will be able to:

• Understand the concept of sensory evaluation in value addition
• Understand the importance of carrying out sensory evaluation in food processing
• Understand the difference between sensory evaluation and organoleptic tests
• Understand the methods for sensory evaluation of food
• Carry out food product discrimination through their senses
• Demonstrate an understanding of human sense organs and roles of each in sensory discrimination

Topics to be covered

Module 1:

• Introduction to sensory evaluation
• Definition of Sensory evaluation
• Understanding the sensory attributes of food
• Difference between sensory evaluation and organoleptic tests

Module 2:

• Sensory Evaluation Tests
• Discriminatory tests
• Difference tests
• Descriptive tests
• Consumer/ Affective tests

Module 3:

• Physiology of sensory perception
• Effects of external stimuli on sensory perception
• Sensory analysis tools
• Designing of a sensory analysis room

Module 4:

• Factors that can influence sensory measurement
• Practical training on carrying out sensory evaluation of different products
• Learning how to code and prepare food samples for sensory evaluation

Module 5:

• Field visit to a processing firm

TRAINING CUSTOMIZATION

This training can also be customized for your institution upon request. You can also have it delivered your preferred location.

For further inquiries, please contact us through Mobile or Email.

REQUIREMENTS

• Participants should be reasonably proficient in English.  During the trainings, participants should come with their own laptops.

TRAINING FEE

• The course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits.

ACCOMMODATION

• Accommodation is arranged upon request. For reservations contact us through Mobileor Email.