Basic Sensory Analysis Training

INSTRUCTOR: Gözde Yeşildere

OBJECTIVE OF THE TRAINING

The primary objective of this training is to teach sensory technical knowledge and conduct panelist selection to correctly determine the sensory parameters of the final product in food production facilities. This includes conducting sensory analyses with appropriate panelists according to the determined parameters and understanding potential customer complaints related to sensory changes in the final product in advance.

CONTENT OF THE TRAINING

The main topics of the training are as follows:

1.1 What is Sensory Analysis in Foods?
1.2 Basic Tastes and the Sense of Taste
1.3 History of Sensory Analysis
1.4 Sensory Analysis Methods
2.1 Sensory Analysis Using the Five Senses
2.2 Basic Tastes in Foods and Their Perception
2.3 Practical Work on the Perception of Basic Tastes
2.4 Evaluation of Customer Sensory Analyses Based on Product Characteristics
2.5 Correct Interpretation of Sensory Analysis Results
2.6 Orange Juice Test and Its Reasoning
2.7 Blind Test Applications and Their Interpretation
2.8 Triangle Test Application and Its Interpretation
2.9 Reference Sample and Its Meaning
2.10 Sensory Test Applications and Interpretations According to the Reference Sample
2.11 The Connection Between Correct Sensory Testing, Product Quality, and Sabotage Risk
2.12 Panelist Selection Practices
2.13 Group Work on Panelist Selection
2.14 Evaluation Criteria and Assessment
2.15 Introduction of Related Documents and Provision of Documents
3. Certification

AT THE END OF THE TRAINING

At the end of this training, participants will have basic sensory analysis knowledge, enabling them to establish and manage this system within their organizations. Those who succeed in the panelist selection process will be able to participate in panel analyses as analysts.

PARTICIPANT PROFILE

All employees in Senior Management, Management, Quality, R&D, Production, Warehouse, Logistics, Human Resources, Finance, and Distribution Services are eligible to participate.