Improve your food quality control skills by participating in an intensive, practical 4 academic hours sensory analysis course. This course will provide you with the opportunity to learn how to effectively apply various sensory tests to evaluate the taste, smell, texture and other important aspects of food products. The classes will be focused on practical skills development. The course program is intended for food industry professionals who seek to gain practical knowledge of sensory analysis methods, which are necessary for both new product development and quality control. Participants will become familiar with taste, smell, three-way, pairwise comparison tests and defect identification methods, which allow for accurate assessment of product properties and ensure a high level of quality.
Apply a variety of sensory testing methodologies, including taste, smell and texture evaluation tests. Use these methods appropriately at various stages of food product development and quality control. The course will provide the opportunity to gain practical skills in conducting tests and analyzing their results. Ensure consistent product quality based on sensory analysis data
phone: +37061886118
email grete.matuseviciute@ktu.lt
Grėtė Matusevičiūtė has many years of experience in implementing various projects related to sensory analysis and food technologies and innovations. Her area of expertise is innovative, functional food products, pilot testing of innovative products, laboratory research of sensory analysis and technological properties.
Learn how to carry out sensory analysis for new product development and quality control. As much as 50% of the course time is dedicated to practical work.
On-campus learning / 8 ac. hrs.
K. Donelaičio St. 73
44249 Kaunas, Lithuania
phone: +370 (671) 36 146
email mvg@ktu.lt
