Synopsis: A 2-day short course to help you understand the scientific side of tasting food!
Start Time: Wednesday, November 13, 2019 8:30 AM
End Time: Thursday, November 14, 2019 4:30 PM
Location: Cook Student Center Csc
Address: 59 Biel Road
Campus: George H. Cook
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: Suzanne Hills
Contact Email: suzanne.hills@rutgers.edu
Contact Phone: (848) 932-7234
Additional Information:

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.

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.

This course includes a special visit to the Rutgers University Food Science Department and a tour of their sensory evaluation laboratories. You will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there. Ask questions and see research related to concepts just learned in the classroom!

Target Audience: Alumni,  General Public