Sensory Evaluation

A 2-day short course to help you understand
the scientific side of tasting food!

Dates & Time

September 26-27, 2013
8:30am - 5:00pm (Check in time on Day 1: 8:00 am)

Great food products delight many senses all at once. Build your own sensory skills by developing a greater understanding of the science of aroma, taste, color and texture of food. 

In this program, you will examine the pros and cons of different sensory tests, set up testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product.

Through hands-on demonstrations, you will also learn how to evaluate the sensory quality of food products using statistical descriptive analysis. A background in statistics is NOT required.** Using easy-to-learn steps, you will be taught how to perform statistical tests and then progress to more complex assessment techniques. 

The sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product’s success in today’s food and pharmaceutical markets if you understand and can measure the sensory quality of foods.

The course includes a special visit to the Rutgers University’s Food Science Department and their sensory evaluation laboratories.  Here you will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there.

Read Full Course Agenda
View Recertification Credits

**For more advanced statistical training, be sure to register for Making Sense of the Numbers: Statistics for the Food Scientist!

NOTE: If paying with a PURCHASE ORDER, please register by mail or fax.

All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill. For more information about the GI Bill, click here.

Discrimination Tests
Since there is no universal test method, each problem must be thoroughly analyzed before a specific test method is selected. Come learn the discrimination test methods designed to determine whether there is a perceived difference between samples.

Descriptive Analysis
Learn the analysis method models used to determine specific issues. Learn the types of panels, issues involved in the development of program, what to demonstrate, and the specific description analysis methods.

Consumer Testing Procedures and Issues
Learn the methods used to assess consumer responses to products, product ideas, and specific product characteristics that give a snapshot of the potential success of a product.

Statistical Discussion
Learn the statistical analysis of rating scale data, how to monitor the sensory panelist performance, how to design and analyze discrimination tests, how to sample serve order designs, product formulation designs, and methods relating variables. Don’t worry - a background in statistics is NOT required!

Sensory Data Relations
Learn why it’s important to validate data, how to validate it using different testing methods, and understand the product, the processes and the consumer response.

Flavor Descriptive Terminology and Time Intensity Measurement
Learn the different flavor profiles, methods, different descriptive terminology, and how flavor is enhanced by the environment. The key to making a food taste great? Making the product delight many of the senses at once.

Recent Developments in Sensory Research
Learn the most recent developments in the field of Sensory Research. Specialized topics will be discussed such as the genetics of bitter taste: insights into individual taste worlds.

Tour of Rutgers University Sensory Lab
Take a tour of the Rutgers University Sensory labs. Ask questions and see research related to concepts just learned in the classroom! See for yourself the innovative sensory evaluation techniques currently being practiced here.

Attendees found these topics to be some of the most valuable aspects of the course:

• advanced aspects of technology
• consumer testing procedures and issues
• flavor descriptives
• overview of the different types of sensory tests and descriptive analysis
• when to use discrimination and descriptive testing
• product formulation
• stats review
• first-hand taste experience tests
• how to conduct taste panels and how to select panelists
• evaluating statistical data

Attendees said they appreciated learning these skills that can be used on the job:

• "descriptive nomenclature - I will use for incoming technicians training"
• "evaluating sensory concepts and modifying for specific applications"
• "how to set up sensory testing and how to design a testing facility"
• " how to analyze [testing] data"
• [will] "apply a few of the discrimination tests to our prototypes"
• "sensory testing during product development"

Other Comments:

• [I registered for this course to receive] a greater understanding of the scientific side of tasting food
• [I felt] The presenters were great and very knowledgeable in their subject matter.

ATTENTION HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 12.25 NJ Public Health Continuing Education Contact Hours (CEs).