SENSORY TRAINING & WORKSHOP & TESTS

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Consumer Insight Consulting company offers sensory trainings and workshops for companies (in Clients’ locations) dedicated to all associated with the sensory analysis and its use, especially for marketing, R&D, quality assurance departments, factory workers.

Sensory Training I: Fundamentals of the sensory analysis covers the basic aspects of the sensory analysis combined together with sensory exercises.

Sensory Training II: Application of the sensory analysis methods in food products’ evaluation covers issues related to of the sensory analysis methods in food products’ evaluation combined together with sensory exercises.

During the sensory workshop: Fundamentals of the sensory analysis & the verification of the sensory sensitivity participants will have the opportunity to familiarize themselves with the basics of the sensory science and will participate in the sensory tests  (separate session dedicated for sensory tests combined with the individual sensory assessment of each participant).

Sensory tests: Verification of sensory sensitivity on Client’s request we conduct sensory tests designed to assess the individual sensory sensitivity of participants.

After sensory tests there will be prepared the summary results report of the whole group and individual sensory assessment of each participant with recommendations.

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SENSORY TRAINING I

Fundamentals of the sensory analysis

The sensory training includes basic issues related to sensory science combined with sensory exercises. The aim of this training is to familiarize participants with the themes and concepts of sensory.

This course is for all 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.

During the training participants will be familiarised with:

  • basics of sensory analysis, definitions and terminology
  • rules for the sensory testing implementation and sample preparation
  • factors affecting the reliability of the results
  • recruitment and verification rules for a sensory team
  • basic method of sensory analysis and its application
  • tasting session’s & sensory evaluation principles
  • product research plan – the combination of sensory analysis methods combined with consumer research

The training takes place in groups of min. 6 to max. 15 people in Clients’ locations.

Duration: 5 hours

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SENSORY TRAINING II

Application of sensory techniques in food products’ evaluation

Training covers issues related to of the sensory techniques in food products’ evaluation combined together with sensory exercises.

This course is for all associated with sensory analysis and its application, in particular for food technologists, marketing teams, quality assurance departments, on-site laboratories, and factory workers.

During the training participants will be familiarised with:

  • basic rules for the preparation and execution of sensory methods
  • sensory method used in food products’ evaluation – examples and application
  • rules for the results interpretation for selected sensory methods

A participant also:

  • receive practical research tips for chosen sensory methods
  • will take part in practical tasks with the use of selected methods

The training takes place in groups of min. 6 to max. 12 people in Clients’ locations.

Duration: 6 hours

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SENSORY WORKSHOP

Fundamentals of the sensory analysis & the verification of sensory sensitivity

Sensory Workshops are extended version of the SENSORY TRAINING I. The workshop covers both theoretical part: basic issues related to sensory science combined with the sensory exercises, as well as the practical part. The practical part is further enhanced by sensory tests verifying individual sensory sensivity of each participant completed by assessment and sensory tasting session. The aim of the workshop is not only to familiarise participants with the theme and sensory concepts, but test their sensory abilities, as well as to introduce and practice the principles of the proper sensory tasting.

The sensory workshops can be also adjusted to individual Client’s needs.

The workshops are designed for anyone involved in the sensory analysis and its application, in particular for managers, food technologists, marketing teams, quality assurance departments, on-site laboratories, sales departments and factory workers.

At the workshops participants will be familiarised with:

  • basics of sensory analysis, definitions and terminology
  • rules for the sensory testing implementation and sample preparation
  • factors affecting the reliability of the results
  • recruitment and verification rules for a sensory team
  • basic method of sensory analysis and its application
  • tasting session’s & sensory evaluation principles
  • product research plan – the combination of sensory analysis methods combined with consumer research

A participant also:

  • take part in sensory tests that aims to verify sensory sensitivity in terms of the senses such as taste, smell, feel and vision
  • do independently the sensory evaluation of 3 to 5 products according to the tasting session’s & sensory evaluation principles known during the theoretical part

The workshops take place in groups of min. 6 to max. 12 people in Clients’ locations.

Duration: about 6 hours

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SENSORY TESTS

Verification of the sensory sensitivity

Sensory tests: Verification of the sensory sensitivity on Client’s request we conduct sensory tests designed to assess the individual sensory sensitivity of participants.

After sensory tests there will be prepared the summary results report of the whole group and individual sensory assessment of each participant with recommendations.

Sensory tests are recommended for all people associated with the sensory analysis and its application, as well as for those directly responsible for the product implementation to the market and taking care during production. The tests are recommended in particular for food technologists, marketing teams, quality assurance departments, on-site laboratories, and factory workers involved in the sensory evaluation at the production plants.

The tests are organised for groups of min. 6 to max. 12 people in Clients’ locations.

Duration: about 3 hours