Faculty of Food and Technology Osijek (PTFOS)
Ubicación
Osijek
Nombre del programa educativo
Sensory analysis in the food industry
Idioma
Croatian
Nivel EQF
/
I-VET / C-VET
C-VET
Modalidad
Informal
Resumen breve
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.
Palabras clave/Temas
Sensory, evaluation, food products
Costo
EUR 238.90
Certificación
Certificate for the completion of the program
Fecha de inicio
On request
Duración
20 hours
Conjunto de habilidades clave
Application of the senses to evaluate the sensory characteristics of food products
Categoría
Food production and processing
Condiciones de entrada
Conditions are not predetermined.
Resultados de aprendizaje
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.