Sensory Evaluation courses set for August

Source：Philippine Society for Quality, Release Date：2013-07-08 360

Food & Beverage

The Philippine Society for Quality, Inc has organized Sensory Evaluation training courses designed to build up a complete capability of those involved in this discipline

SENSORY evaluation is now a globally accepted approach utilized in product development, improvement, quality monitoring and consumer surveys. To allow food industry practitioners in R&D, quality assurance and marketing to build up a complete capability of those involved in this discipline, the Philippine Society for Quality, Inc (PSQI) has organized a series of seminars that are designed to introduce this scientific and quantitative approach to food evaluation.

All four seminars, from basic to statistical process control, will be conducted by Dr Miflora M. Gatchalian, a distinguished international consultant on quality, author of textbooks on Sensory Evaluation, and a member of the Editorial Board of FoodPacific Manufacturing Journal.

Basic Sensory Evaluation Method (BSEM) for Quality Development and Improvement – 5-7 August 2013

Course Description A scientific approach to measurement of food and related product characteristics is now globally accepted and utilized. The science of “Sensory Evaluation” employs statistically-based designs to measure product sensory qualities that provide results with highest level of confidence. There are specific designs useful for product evaluation depending on the kind of information desired. These designs can be utilized to: (a) determine sensory quality characteristics; (b) measure extent of differences between comparative samples from products sold in competitive markets; (c) monitor changes of food product or packaging materials while undergoing shelf-life studies; (d) monitor sensory qualities during online operations; and (e) measure customer acceptance or preference before the product is launched in the market or while in market as compared with competitors.

Approach The short course will involve lecture discussions and laboratory – type workshops to allow participants hands-on experience in doing sensory tests, data collection and analysis and interpretation. Writing of reports will also be part of the workshop output preparation and presentation.

Course Objective After the completion of the program, the participants will be able to: (a) Understand the application of sensory evaluation methods in the measurement of product differences as perceived by trained panelists; (b) know how to statistically analyze results of sensory evaluation tests to obtain information with the highest level of confidence; (c) to use the information gathered for product quality assessment and improvement; and (d) be able to present workshop outputs in a brief report that includes recommenNike News