The programme is designed for food industry professionals aiming to strengthen their practical skills in effectively applying sensory analysis methods at various stages of product development and quality control. Participants will become familiar with the main taste, aroma and texture evaluation tests, their application principles, and will learn how to perform triangle tests, paired comparison tests, and defect identification exercises. The training focuses on practical application of methods in real-life situations to ensure consistent product quality standards. Participants will enhance their ability to assess product attribute consistency, analyse test results, and make data-driven decisions in quality management.
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.
The programme is intended for food industry professionals seeking practical skills in applying sensory analysis for shelf life determination.
Distance learning / 3 ac. hrs.
K. Donelaičio St. 73
44249 Kaunas, Lithuania
phone: +370 (671) 36 146
email mvg@ktu.lt
