The Sensory Analysis Techniques Training Program offers essential techniques and methods for accurately analyzing sensory attributes such as taste, smell, and color in food and beverage products.
The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.
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Fundamentals of Sensory Analysis
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What is sensory analysis?
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Sensory perception and human senses
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Basic terminology used in sensory analysis
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Importance of sensory analysis in food and beverage industry
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Sensory Testing Methods
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Hedonic Tests: Consumer preference surveys and tests
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Descriptive Analysis: Defining and rating product attributes
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Sensory Profiling: Comprehensive evaluation of product characteristics
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Odor and Taste Tests: Methods for evaluating smell and taste attributes
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Tools and Equipment Used in Sensory Tests
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Analysis of Sensory Data and Interpretation of Results
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Analyzing sensory test data
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Statistical methods for evaluating results
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Integrating sensory results into product development
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Practical Sensory Testing
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Practical tests with real food products
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Sensory profiling of products
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Participants performing their own sensory tests
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Quality Control in Food and Beverage Products
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Integration of sensory analysis with quality control
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Using sensory results to improve product quality
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Adapting sensory tests to meet consumer demands
The training is open to corporate partnerships (institution/company legal entities) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the relevant processes will be completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors will be set, along with the location of the training.