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Sensory Evaluation

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Synopsis: Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class.
Start Time: Wednesday, October 18, 2017 8:30 AM
End Time: Thursday, October 19, 2017 4:30 PM
Location: University Inn And Conference Center
Address: 178 Ryders Lane
Campus: Douglass
City, State, Country: New Brunswick, NJ US
Fee: See website
Sponsor: Rutgers Office of Continuing Professional Education
Category: Workshop, Course
Web Site: http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
Contact Name: Bianca Kovalenko
Contact Email: b.kovalenko@rutgers.edu
Contact Phone: (848) 932-7316
Additional Information:

Through lectures and hands-on demonstrations, you will:

  • Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products.
  • Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product.
  • Learn how to evaluate the sensory quality of food products using statistical descriptive analysis.
  • Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques.
Target Audience: Alumni,  General Public