SENSORY TRAINING I
Fundamentals of the sensory analysis
Training locations and dates:
|21.09.2018||SENSORY TRAINING I Fundamentals of the sensory analysis||Polish||Poznań||1 day||PLN 800|
‘Fundamentals of the sensory analysis’ training
Every company aims to develop a unique products to please the customers and secure their loyalty. However, majority of the companies are not successful with meeting that aim.
Just have a closer look at the market. Can you see how many products are similar to each other? That is a result of copying products offered by market leading companies. With competition rising everyday companies must do their best to create outstanding innovative products.
You must be aware that the brand itself does not guarantee a success of the product. Customers’ demands are growing and they want their voice to be heard. Unhealthy and poor quality products are quickly vanishing from the market. Today, beyond the brand, the product must provide quality.
Sensory analysis gives you an answer
The importance of the sensory analysis in the development of the products is crucial. Especially, but not inclusive, in the Food and Cosmetics industries, where sensory analysis should be used both to develop new products, and to monitor the quality of the products already implemented on the market.
‘Fundamentals of the sensory analysis’ aims
The aim of the ‘Fundamentals of the sensory analysis’ training is twofold:
1) to familiarize participants with the sensory analysis theme and its basic concepts;
2) to learn from an experienced sensory expert how to conduct proper sensory analysis and how to conduct proper tasting session.
Program of training:
10:00 – 11:00 Sensory as science
11:00 – 12:00 Human senses
12:00 – 13:00 Lunch
13:00 – 14:00 Basic sensory evaluation techniques and their applications
14:00 – 14:30 Tasting session’s & sensory evaluation principles
14:30 – 15:00 Product’s research plan
The course is designed primarily for all those associated with sensory analysis and its application, in particular for managers, food technologists, marketing teams, quality assurance departments, on-site laboratories, sales departments and factory workers responsible for the organoleptic evaluation of products in factories.
During training participants will be familiarised with:
- basics of the sensory analysis, definitions and terminology
- rules for the sensory testing implementation and sample preparation
- basic method of sensory analysis and its application
- product research plan – the combination of sensory analysis methods combined with consumer research
- recruitment and verification rules for a sensory team
- tasting session’s & sensory evaluation principles
- factors affecting the reliability of the results
The training is done in groups of 8 to max. 15 people. Training is conducted in English.
Duration: 1 day
About the Trainer:
Agata is an experienced consumer insights and sensory specialist. She gained theoretical and practical knowledge of various quantitative and qualitative methodologies within the sensory analysis thorugh many years of working for the global market leaders in the FMCG sector (e.g. Unilever and Heinz) in various units in Europe (Poland, Germany, the Netherlands, England, France). During that period Agata gained deep understanding of various products specifications: from fresh to frozen, e.g. soups, sauces, ketchups, ready meals, juices, tomato products, chilled products, salads, vegetables, powder products, desserts, ice-creams, teas.
PLN 800 net + 23% VAT (in Poland)
EUR 450 net + VAT (abroad)
Price includes: participation in the training, training materials, coffee breaks, lunch, certificate.
To register please fill this application form in English:
This training is as well available as corporate training and can be ordered by comapnies.
Please see our section:
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