The appearance, flavor, and texture of food are primary indicators of your customers’ purchase behavior and perception of value. While we have benchtop and inline systems to measure attributes such as color and moisture, many of us don’t know how to objectively measure our critical-to-quality sensory attributes.
Is your company trying to manufacture best-in-class quality food products? A well-tuned sensory program will help you reduce customer complaints and build brand loyalty. In fact, it is at the heart of where you set your product and process limits. This means sensory is crucial to ensuring your customers receive the quality they love and expect. In this course, you will learn how to integrate sensory into your existing continuous improvement, quality, and food safety programs. Participants will learn how to implement, manage, and maintain sensory quality validation and shelf life programs.
This course is not just another boring webinar. The Practical Sensory Program course is designed around a learn-and-apply model. Each participant will get a kit to have hands-on activities to reinforce the concepts learned. He or she will walk away with practical skills that can be applied immediately.
Who Should Take This Course:
- Anyone who needs to manage or develop their company's quality program
- Anyone who is interested in gaining more knowledge of the regulatory and GFSI requirements for sensory and shelf life programs
Example roles include: Quality Assurance personnel, Production Management/Supervisor, Production/Plant Management, Product Developers
By the end of this training course, participants will be able to:
- Understand how to use sensory to measure appearance, flavor, basic taste, and texture at key operating points
- Use scales to more objectively measure sensory quality, improving repeatability and reproducibility
- Understand how sensory can be used to minimize customer complaints and brand damage
- Integrate a sensory program into existing continuous improvement, quality, and food safety programs
- Understand how to use sensory and consumer data to define critical-to-quality (CTQ) attributes
- Understand how to set up and manage a training program
- Understand how to meet GFSI regulatory requirements related to shelf-life testing
The course fee is $285/ each individual.
This course will be taught by Food Processing Specialist, Catherine Cantley of TechHelp, and the University of Idaho.