Off Notes in Foods: Exploring Defects Related to Processing, Ingredients, Shelf-life and Packaging
Learn to describe common aroma, flavor and texture defects in processed foods
By Request! Anyone who has worked in the food industry has experienced products with defects. Call them taints, foreign tastes and odors, sensory defects or just ‘offs’, we know they are there but naming them in a precise, objective way is often a struggle. This course lets you experience and name common off notes from many sources such as processing, ingredients, spoilage, sanitation, oxidation, storage and packaging transfer and many product categories such as dairy, meat, bakery, water, fruits and vegetables, beverages and frozen.
With developed tasting skills for identifying off notes, you can name defects and assist in identifying the source or reason for the defect. Identifying off notes has implications for production, sourcing, distribution and/or shelf-life, making you a more valuable resource for your company. Participants are encouraged to bring their stories and questions to share with the group.
About the Course
A fast-paced introduction to describing off notes occurring from a wide range of defect sources using foods representing many common categories. Through experiencing many examples, participants end the day with expanded learning about attributes, evaluation protocols, and the thought processes involved in hypothesizing on the defect source so they return to work better equipped to assess products and to clearly communicate with coworkers, vendors and clients.
Course can be independent or can be an extension of attending the Expand Your Tasting Skills course.
Who Should Attend
Sensory scientists, product developers, QA & QC personnel, and anyone who wants to improve their abilities in objectively describing “off” properties in processed foods.
Experience in descriptive analysis is not required. Curiosity about food is a plus.
May 18, 2018
1 Day Course
Course Fee: $800
Course Directors: Shannon Gibbons
Location: New Jersey