Sensory Quality & Shelf Life Programs

A focused look at common methods for determining and measuring sensory shelf life of food products

Course Description

Explore current methods for evaluation of Sensory Quality throughout the production and distribution environment. Be guided through the complex challenges of developing, instituting, and maintaining a Sensory Quality Program at the plant level. Learn how to identify key elements of a high-quality program, be exposed to a variety of sensory tools, and discuss how to influence key stakeholders. Advantages, limitations, applications, and steps for developing programs for methods including Attribute Descriptive, Difference from Control, and In/Out will be discussed with a focus on practical use while maintaining scientific integrity. Real-world examples are provided for quality assessment of incoming raw materials, in-process production, finished products, and shelf-life.

Participants are encouraged to bring their individual challenges and situations for a roundtable discussion with the instructors and the group.

Who Should Attend

QC/QA and sensory professionals responsible for recommending and/or implementing sensory shelf-life programs, plant management and technical personnel (sensory coordinators and quality professionals) responsible for the routine operation of an established program, and R&D personnel developing new products as well as making ingredient changes to existing products.

About the Course

Participants will learn:

  • The importance of having a good sensory quality program

  • The role of sensory quality within a company’s quality program

  • Sensory Quality program methods and best uses of each

  • The mechanics of a working sensory quality panel: training, use, and maintenance

  • A deeper understanding of production variability and its measurement

  • Benefits of connecting sensory quality specifications with technical production specifications and statistical process control

  • Uses of sensory quality data in decision making

  • Applications of sensory quality methods for testing sensory shelf-life

September 10 – 11, 2019

2 Day Course*
Course Fee: $1,650
Course Directors: Bob Baron, Lee Stapleton
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.boylehotels.com

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

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