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Advanced Sensory Science/Descriptive Analysis

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9/19/11 to 9/22/11
Orlando, FL
United States
Contact: Heather Shedd

This workshop is designed to enhance product quality evaluations and product development. The sensory subjects that are covered include panel training, creating a lexicon, basic tastes as a reference tool, descriptive analysis, testing techniques, statistical analysis and much more. There will be hands on training for taste and aroma evaluations every day. If you have samples specific to your company, please let us know so that we can include them in our training. If you are a food scientist, sensory scientist, quality technician, blender, production supervisor, quality assurance scientist than this class is for you! Sensory Evaluation in the Quality Assurance Laboratory is one of the best tools a company can use to assure their customers that they are receiving the highest quality products in flavor and aroma as well as meeting the product specifications. Understanding sensory science is the key to developing and maintaining great products that are consistent over time. Enhance your "sensory" knowledge and understanding while learning advanced skills for application within your organization. This course is being taught by the renowned instructor, Nancy McDonald, who has over 25 years of experience in the food industry. Her expertise includes product development, food chemistry, food safety and sensory science. 

If you would like additional information, please email Jade at




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