This training is for professional development purposes. The certificate obtained does not replace the MYK authorization certificate required for mandatory trainings.

Sensory Analysis Techniques Training Program

The Sensory Analysis Techniques Training Program provides the necessary techniques and methods for accurately analyzing sensory characteristics such as taste, smell, and color in the food and beverage industry.

Objective

The aim of this training program is to teach participants the sensory analysis methods to be used in the quality evaluation of the company's food products, establish a panelist team, and implement standardized testing procedures. At the end of the training, participants will be able to objectively evaluate products using basic and advanced sensory analysis techniques and report the results.

Scope

The training covers sensory analysis theory, panelist training, basic and advanced testing methods, data analysis, and standardization. The program includes theoretical presentations, sample case analyses, online exercises, and interactive Q&A sessions.

• Taste, smell, texture, and visual perception mechanisms
• Triangle test, paired comparison test, equivalence tests
• Descriptive analysis and hedonic tests
• Panelist training and performance evaluation
• Blind tasting and standardization procedures

Goals

• Teach the fundamental principles of sensory analysis processes
• Provide application methods for standard tests
• Establish and train a panelist team
• Teach statistical evaluation of data
• Make sensory analysis a permanent tool in the company's quality control processes

(MY)

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.