SENSORY WORKSHOP
‘Fundamentals of the sensory analysis & the verification of the sensory sensitivity’ 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.
Product matters
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.
Quality matters
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.
Objective organoleptic evaluation in practice
During sensory workshop ‘Fundamentals of sensory analysis & verification of sensory sensitivity’ participants will acquire basic knowledge in the field of sensory analysis, and will also be introduced to the secrets of performing proper sensory evaluation under the supervision of an experienced sensory expert. They will have also a unique opportunity to participate in a professionally prepared tasting session combined with an objective organoleptic evaluation.
Sensory tests
A huge advantage of sensory workshop is the opportunity to participate in professional sensory tests to verify the individual sensory sensitivity ended by the individual sensory evaluation, which will be prepared and sent afterwards.
OPINIONS ABOUT THE TRAINING
„The content and the agenda of sensory workshop was tailored to Unilever needs and expectations. The group of participants highly appreciated the expert knowledge, the way of communication, competences and instructive skills of the trainer.
Ms Agata Markiewicz is considered as professional business partner with strong experience in food industry. Her expertise in sensory area, passion for her work and deep understanding of consumer trends are the best recommendations for her future projects recipients.”
„I would like to thank the Consumer Insight Consulting company for their cooperation. As part of the agreement the company has completed: sensory training. Ms. Agata presented the high quality service which were proceeded in an exemplary manner. The scope of training was perfectly matched to my needs. For sure I will use services of Consumer Insight Consulting once again to expand my knowledge of CTI.”
„Professional presentation supported with hard data in combination with demanding sensory test. I could recommend for all newcomers in Food Industry to calibrate the senses and match proper testing technics with the business needs. All basics of sensory test & technics in nutshell plus live training of approval session execution.”
„I had the chance to attend a mini sensory training with Agata. She is very professional and the sensory training was very insightful and interesting! I recommend to follow a sensory training with Agata in particular if working in the food category.”
„Szkolenia w formie warsztatów sensorycznych zostały zrealizowane w sposób profesjonalny i interesujący oraz uzyskało wysokie noty wśród mojego zespołu R&D. Został doceniony poziom dydaktyczny i merytoryczny Pani Agaty Markiewicz, jej elastyczność i komunikatywność z grupami szkoleniowymi.”
„Miałam przyjemność uczestniczyć w testach sensorycznych przygotowanych przez panią Agatę Markiewicz. Cenię sobie to spotkanie, bo umożliwiło mi ono profesjonalną identyfikację słabych i mocnych stron z zakresu wrażliwości sensorycznej. Wiedza i świadomość, którą wówczas zyskałam dała mi duże wsparcie w procesie decyzyjnym.”
„Szkolenie zostało zrealizowane zgodnie z przedstawionym harmonogramem, a Pani Agata Markiewicz dała się poznać jako rzetelny i profesjonalny organizator szkoleń tematycznych. Pani Agata Markiewicz prezentowała wysoką wiedzę i kompetencje w zakresie omawianej tematyki, a sposób prezencji omawianych zagadnień zasługuje na wyróżnienie. Ponadto wykazała się dużą otwartością i gotowością do wyjaśniania pytań i wątpliwości, które pojawiały się podczas trwania szkolenia.
Samo szkolenie zostało przygotowane w sposób profesjonalny, a dołączone materiały dydaktyczne zostały docenione przez uczestników szkolenia. Na pochwałę zasługuje również wprowadzenie elementów weryfikacji wrażliwości sensorycznej uczestników kursu oraz warsztatów, które pozwoliły utrwalić zdobytą wiedzę.
Z przyjemnością polecamy firmę Consumer Insight Consulting oraz Panią Agatę Markiewicz, jako kompetentnego partnera w realizacji szkoleń z zakresu analizy sensorycznej żywności.”
Sensory workshop – 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
A participant also:
- take part in sensory tests that aim 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
UPCOMING TRAINING
ADDITIONAL INFORMATIONS