Sensory Analysis for Development of New Products and Quality Control

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About this course

Description
Teachers

Description

About this course

The programme is designed for food industry professionals seeking practical, applicable knowledge on sensory analysis for new product development and quality control. Participants will explore the fundamentals of sensory evaluation – from designing reliable tests and forming assessor panels to collecting data and applying statistical analysis. The course covers various sensory methods, their correct application and integration into the product development process from concept to optimisation. With 50 per cent of the training dedicated to hands-on practice, participants will be able to apply their skills immediately, ensuring consistent quality standards and successful product launches.

You will learn:

to explain sensory analysis principles and their importance in the food industry;
to define requirements for an effective sensory testing environment and assessor panel;
to select and train members of a sensory evaluation panel;
to choose and apply different sensory testing methods in practice;
to apply key data collection and statistical analysis principles;
to integrate sensory analysis into the new product development process;
to use sensory analysis as an effective quality control and product consistency tool.

Have questions?

Matusevičiūtė Grėtė

phone +370 618 86118
email grete.matuseviciute@ktu.lt

Start date:

Duration: 8 ac. hrs.

Language: Lithuanian English, Lithuanian

Price: 250 Eur

Method of organisation: On-campus learning On-campus learning

Skill area: Entrepreneurship and innovation

Certificate: Issued

Teachers

Zabulionė Aelita

Aelita Zabulionė yra diplomuota pedagogė, turinti gausią įvairių formų mokymo patirtį. Moksliniame darbe gilinasi į maisto produktų juslinę analizę, mikrobiologinės saugos užtikrinimą inovatyviomis priemonėmis ir maisto produktų teisinio reguliavimo, ženklinimo ypatybes. Aelita yra vienintelė lietuvė, tapusi prestižinės EU-FORA stažuočių programos Europos maisto saugos tarnyboje (angl. EFSA) alumne.

Matusevičiūtė Grėtė

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.