Due to COVID-19 this course will be postponed to October 13-14 2020.
By using sensory analysis one can measure the sensory properties of a Product.
Appearance, smell, taste, texture and mouthfeel are the experiences that are often measured on different types of foods, even products from other areas can be advantageously analyzed using sensory methods eg. packaging and chemical engineering products.
The course is taught in Swedish.
The aim of the course is to give the participant an overview of what sensory analysis is and to give knowledge about different test methods.
The course is aimed at those who will start working in sensory analysis or who have worked for a while in this area.
No prior knowledge is needed.
Experienced lecturer from RISE.
The training, which is very practically oriented, is interspersed with theoretical exercises.
Below are some examples of what the course contains:
13 okt 2020, 09:00 - 14 okt 2020, 16:30
RISE, Frans Perssons väg 6, Göteborg
Lunch and coffee are included.
Accommodation is not included.