Sensory Analysis in Food Industry |
Objective: To update and broaden knowledge of food industry professionals in sensory analysis and in that way to level up the quality of products and competitiveness of their business Key Competences: Training program provides basic knowledge on physiological basics of sensory evaluation, and introduces trainees in principles and importance of panel selection and sensory methodology Terms of enrolment: None for lower mentioned target groups Target Group: Training is aimed for team leaders in quality control, research and development, and marketing departments of food industries Outcomes: Practical experience on sensory methods implementation which enable the implementation of same methodology in trainee’s organizations Indicative Content:
Duration: 20 hours (lectures and evaluation included) Language: Croatian Keywords: Sensory analysis, Food industry Contact details: This e-mail address is being protected from spambots. You need JavaScript enabled to view it , This e-mail address is being protected from spambots. You need JavaScript enabled to view it |