Classes begin at 8:30 AM (registration) and end at 5 PM each day or as adjusted to attendee requirements by course instructor.
Sept. 12-13, 2018
Learn evaluation protocols and new attributes for complex and on trend products.
Oct. 15-18, 2018
The Heldrich, New Brunswick, New Jersey
Jump into the world of Sensory Evaluation with this extensive, interactive review of sensory methods for execution and analysis of acceptance/preference, descriptive, and discrimination tests. Great for adding sensory skills to enhance a current job and for new hires. Learn the basics of sensory evaluation with Gail Vance Civille.
On Site Only
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Take a focused look at common methods for determining and measuring the sensory shelf life of food products. Explore definitions for product shelf life, appropriate test methods, data analysis techniques, and interpretation and reporting of results. Discuss common challenges with estimating sensory shelf life for commercial products. Course ends with light lunch at noon on final day.