Expand Your Tasting Skills: Describing Flavor & Texture Characteristics of Foods and Beverages

Increase your abilities to detect and describe flavors and textures for YOUR food product categories

Course Description

Are you at a loss for how to describe your products accurately? Does your team have difficulty communicating with each other about the sensory properties of your products (e.g. flavors, textures, etc.)? If you answered “yes” to either of these questions, this is the course for you.

Expanding your Tasting Skills is a workshop-style course intended to explore the sensory attributes of YOUR products. Participants will walk away with:

  • An accurate list of attributes (i.e. lexicon) that objectively describes YOUR products
  • A definition for each term in your lexicon
  • Documented references or examples of your attributes to help communicate these new terms to your team in a clear and precise manner

About the Course

What we’ll review:

  • Physiology of taste & olfaction
  • Components of flavor
  • Physiology of texture
  • Considerations that impact texture evaluations
  • Texture during different phases of the eating experience

What we’ll do:

  • Practice, practice, practice detecting & identifying flavor & texture components across a large variety of food products/categories

Who Should Attend

Anyone who wants to improve their ability to objectively communicate about the sensory properties of food products, including but not limited to:

  • Sensory scientists
  • Product developers
  • QA/QC personnel
  • Marketers
  • Managers

Descriptive analysis experience is not required. Curiosity about food is a plus.

Nov 5-7, 2019

3 Day Course
Course Fee: $2,500
Course Directors: Gail Vance Civille, Shannon Gibbons
Location: New Jersey

Lodging

BEST WESTERN MURRAY HILL
across the street from Sensory Spectrum
535 Central Avenue
New Providence, NJ 07974
Phone (908) 665-9200
www.bestwestern.com

THE GRAND SUMMIT HOTEL
570 Springfield Avenue
Summit, NJ 07901
Phone (908) 273-3000
www.grandsummit.com

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