Faculty of Food and Technology Osijek (PTFOS)
Lokacija
Osijek
Ime izobraževalnega programa
Sensory analysis in the food industry
Jezik
Croatian
EQF level
/
I-VET / C-VET
C-VET
Modalnost
Informal
Kratek povzetek
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 besede/teme
Sensory, evaluation, food products
Stroški
EUR 238.90
Certificiranje
Certificate for the completion of the program
Začetni datum
On request
Trajanje
20 hours
Nabor ključnih veščin
Application of the senses to evaluate the sensory characteristics of food products
Kategorija
Food production and processing
Vstopni pogoji
Conditions are not predetermined.
Učni izidi
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.