Key facts
Start date: Thursday 21 November 2024
Cost: $782 per person, including GST
Duration: One day
Delivery mode: In person
Time commitment: 7 hours
Location: In person on the Manawatū campus
Overview
The course is an introduction to how to apply sensory evaluation in the context of quality assurance for the food industry. This course is a follow-on course to our Introduction to Sensory Evaluation short course.
Introduction to sensory evaluation
Who this course is for
It is suitable for people working in food quality assurance, as well as food technologists, technicians and sensory specialists.
Why take this course
This course is designed for people working in food quality assurance as well as food technologists, technicians and sensory specialists.
What you'll get
Professional development certificate
Learning outcomes
- Explain the importance of Sensory Quality Control (QC) programmes.
- Recognise the elements of a good sensory specification.
- Outline the key considerations for running and reporting sensory quality control tests.
- Outline the relative merits of key methods for sensory quality control and where they are best applied.
Course content and structure
Networking with tutors and other attendees and experiencing our labs make our on-site courses truly interactive. Lessons are a mix of theory and practical, including:
- explain the importance of Sensory QC programmes
- recognise the elements of a good sensory specification
- outline the key considerations for running and reporting sensory quality control tests
- outline the relative merits of key methods for sensory quality control and where they are best applied.
Meet your facilitators
Professor Joanne Hort
Joanne Hort is a food science academic specialising in sensory science. Joanne's research focuses on understanding factors affecting consumer perception of food and beverages, and consequent choice behaviour. She is the Fonterra-Riddet Chair of Consumer and Sensory Science.
Food Experience and Sensory Testing laboratory (Feast)
Feast is a hub for sensory and consumer research, training and consultancy. With New Zealand's only mixed-reality immersive room in a consumer testing lab, we can mimic different eating places such as a café, hospital ward or home, etc., while scientifically controlled. Users can also experience food in non-lab environments through mixed reality glasses (HoloLens).
Registrations
Registration for one person is $782.
If you're registering a group from a single company, the first registration is full-price, but subsequent registrations have a 10% discount.
Other short courses you might like
Introduction to Sensory Evaluation
This is an interactive course with a mix of theory and practical lessons. The course focuses on measuring the sensory attributes of food and introduces sensory evaluation techniques for the food industry.
Evaluating Consumer Response
This is an interactive course with a mix of theory and practical lessons. The course looks at the why, who, what, where and when of consumer product testing.