Faculty of Food and Technology Osijek (PTFOS)
Location
Osijek
Educational program name
Sensory analysis in the food industry
Language
Croatian
EQF level
/
I-VET / C-VET
C-VET
Modality
Informal
Short Summary
The program provides basic knowledge about the physiological basis of sensorial evaluation, introduces participants to the principles and significance of choosing the appropriate panel, and sensorial methods - how and where they are used, how data is processed, how to choose a method appropriate to the problem.
Keywords/Topics
Sensory, evaluation, food products
Cost
EUR 238.90
Certification
Certificate for the completion of the program
Start date
On request
Duration
20 hours
Key skill set
Application of the senses to evaluate the sensory characteristics of food products
Category
Food production and processing
Entry conditions
Conditions are not predetermined.
Learning outcomes
Describe sensory properties and the physiological basis of sensory analysis; Describe the requirements for the implementation of sensor testing; Explain the basic principles of sensorial panel selection and training; Explain the principles and application of methods; Choose a suitable method for solving a specific task; Organize sensory evaluation of products.