Certificate in Sensory Analysis for Food Professionals
-- ViewingNowThe Certificate in Sensory Analysis for Food Professionals is a comprehensive course designed to provide learners with critical skills in sensory evaluation and food science. This program emphasizes the importance of sensory analysis in food development, quality control, and consumer satisfaction.
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⢠Introduction to Sensory Analysis: Defining sensory analysis, its importance in food industry, and the scientific approach to understanding human senses in food perception.
⢠Sensory Evaluation Methods: Exploring different sensory evaluation techniques such as discrimination, descriptive, and affective testing.
⢠Sensory Testing Standards and Protocols: Discussing standardized procedures, sample preparation, and data collection methods in sensory analysis.
⢠Sensory Data Analysis: Introducing statistical methods for analyzing sensory data, including sensory discrimination, descriptive, and hedonic tests.
⢠Cross-Modal Sensory Interactions: Examining how different senses (taste, smell, sight, touch, and sound) interact and influence food perception.
⢠Sensory Perception and Preference: Delving into the psychological and physiological factors that impact sensory perception and consumer preferences.
⢠Sensory Testing Applications in Food Product Development: Applying sensory analysis techniques in new product development, product optimization, and quality control.
⢠Sensory Shelf Life Testing: Evaluating the sensory properties and stability of food products over time, and determining the end of shelf life.
⢠Sensory Consumer Research: Understanding consumer preferences, expectations, and behaviors related to food products through sensory evaluation.
⢠Ethics and Regulations in Sensory Analysis: Adhering to ethical guidelines and industry regulations in conducting sensory tests and interpreting results.
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