SENSORY TRAINING II

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SENSORY TRAINING II
Application of sensory techniques in food products’ evaluation

 

PLEASE REGISTER NOW!

 

Training locations and dates:

Dates Training title Lead in  City Duration Fee net
31.01.2018 SENSORY TRAINING II Application of the sensory analysis methods in the food products’ evaluation Polish Poznań 1 day PLN 1000
12.03.2018 SENSORY TRAINING II Application of the sensory analysis methods in the food products’ evaluation English Amsterdam  1 day EUR 600
17.04.2018 SENSORY TRAINING II Application of the sensory analysis methods in the food products’ evaluation Polish Poznań  1 day PLN 1000
17.05.2018 SENSORY TRAINING II Application of the sensory analysis methods in the food products’ evaluation English Amsterdam  1 day EUR 600
26.06.2018 SENSORY TRAINING II Application of the sensory analysis methods in the food products’ evaluation Polish Poznań  1 day PLN 1000

About training:

‘Application of sensory techniques in food products’ evaluation’ training

Today, beyond the brand, the product counts itself and its quality! More and more consumers draw attention to the product itself, are interested in its quality, and more often check ingredients’ lists.

While shopping or eating are consumers only paying attention to the particular brand?

Yes but not only. They look as well at product’s appearance, smell, taste, texture etc. For this reason it is important to have good knowledge about the sensory analysis and how to carry a proper organoleptic evaluation and how and when sensory techniques could be used. Nowadays this knowledge is extremely important in the food industry!

During the training ‘Application of sensory techniques in food products’ evaluation’ participants will gain knowledge about chosen sensory techniques that could be helpful in the food products’evaluation.

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Aim of training:

The aim of the training is to familiarize the participants with the chosen sensory techniques used in food products’ evaluation.

Program of training:

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Agenda:

10:00 – 11:00 Basic principles of sensory analysis

11:00 – 12:30 Application of sensory techniques in food products’ evaluation – part I

12:30 – 13:30 Lunch

13:30 – 16:00 Application of sensory techniques in food products’ evaluation – part II

For whom?

The training is designed primarily for all those associated with sensory analysis and its application in the products development and monitoring, 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:

  • basic principles for the preparation and execution of organoleptic evaluation in food products
  • chosen sensory techniques used in the food products’ evaluation – examples and application
  • rules for the interpretation of results for selected sensory techniques:
    • DIFFERENCE TESTS – TRIANGLE TEST, DIRECTIONAL PAIRED COMPARISON METHOD, DUO-TRIO TEST
    • 5 POINTs METHOD
    • RANKING TEST
    • SCALING METHOD

A participant also:

  • receive practical tips to the research done with the use of selected sensory techniques
  • take part in practical tasks where selected sensory techniques will be used

Level of advance:

It would be good if participants have basic knowledge about sensory analysis. It is recommended taking part in SENSORY TRAINING I Fundamentals of the sensory analysis or SENSORY WORKSHOP organized also by Consumer Insight Consulting company as an open training.

Groups:

The training takes place in groups of 8-15 people.

Duration: 1 day

About the Trainer:

Agata Markiewicz (3)

Agata Markiewicz

Consumer Insight Consulting

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.

Standard Fee: 

PLN 1000 net  +  23% VAT (in Poland)

EUR 600 net + VAT (outside Poland)

Price includes: participation in the training, training materials, coffee breaks, lunch, certificate.

Registration:

To register please fill this application form in English:

APPLICATION FORMS

This training is as well available as corporate training and can be ordered by comapnies.

Please see our section:

CORPORATE TRAINING

Other useful training:

SENSORY TRAINING I Fundamentals of the sensory analysis

 

SENSORY WORKSHOP

 

CONSUMER INSIGHT: SENSORY & CONSUMER BEHAVIOUR WORKSHOP Implicit and explicit research methods and techniques

 

INNOVATION PIPELINE Phases of the Product Development

 

PLEASE REGISTER NOW!