October 18-19, 2017
New Brunswick, NJ (Rutgers University)
In this program, you will examine the pros and cons of different sensory tests, set up testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product. The course includes a special visit to the Rutgers University's Food Science Department and their sensory evaluation laboratories. Here you will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there.
More information: http://www.cpe.rutgers.edu/courses/current/lf0606ca.html