Faculty of Food and Technology Osijek (PTFOS)
Location
Osijek
Naziv obrazovnog programa
Sensory analysis in the food industry
Jezik
Croatian
EQF razina
/
I-VET / C-VET
C-VET
Modalitet
Informal
Kratki sažetak
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.
Ključne riječi/teme
Sensory, evaluation, food products
Cijena
EUR 238.90
Certifikacija
Certificate for the completion of the program
Datum početka
On request
Trajanje
20 hours
Skup ključnih vještina
Application of the senses to evaluate the sensory characteristics of food products
Kategorija
Food production and processing
Uvjeti za ulazak
Conditions are not predetermined.
Ishodi učenja
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.