This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices.
The course is delivered in a classroom and laboratory environment, and includes a mixture of theory, demonstrations, and laboratory activities using Compusense Cloud. At the completion of the course participants will:
Be familiar with the practical considerations that must be taken into account when running sensory tests
Understand chemosensory biology and how our sensory systems work
Gain a detailed understanding of sensory test methods and the role of sensory science and the product lifecycle
Learn how to interpret sensory test results and determine appropriate actions
Who should attend this course:
Individuals who want to increase their knowledge and skills in basic and applied sensory science testing and analysis. It is appropriate for professionals from the following roles:
Research & development
Quality assurance/ control
Tuesday, March 21, 2017 - Thursday, March 23, 2017
Rodney A. Erickson Food Science BuildingCurtin & Bigler Rds.University Park, Pennsylvania 16802USA
Local InformationCentral PA Convention & Visitors Center
Penn State College of Agricultural SciencesDepartment of Food Science, Penn State College of Ag Sciences
Penn State InformationPenn State Campus Map, Penn State University
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