Training course at UP 23-24 June 2009

Six Steps to Sensory Evaluation
23-24 June 2009

This course is specifically designed for the food professional that wants to understand and practically apply Sensory Evaluation in food and related environments. Using the six-step approach, participants will learn to select and apply appropriate sensory tests, test panels, test environments and test samples to address typical sensory questions and problems faced by the food industry such as:

Will consumers perceive a cheaper formula as different from the original?
What are the sensory properties of competitive products on the market?
If the recipe/process/package were changed, how would sensory quality be affected?
By how much can the product be changed before liking is affected?
The six steps to Sensory Evaluation involve:

Analysing the sensory question or problem
Defining the test objective
Selecting the test conditions
Running the test
Analysing the results
Taking action
The Lecturers have several years experience teaching, presenting these short courses, doing research and consulting to the food industry on Sensory Evaluation, Food Development and Food Processing.

Course fee: R2 750 per delegate.

Why CE at UP?
Continuing Education at University of Pretoria (CE at UP) offers career-focused courses for individuals and professionals. The entity's portfolio includes more than 400 certificate courses presented in association with recognised academics from the University of Pretoria.

What do we offer?
CE at UP offers both scheduled courses and customised in-house training.

Certification
A University of Pretoria certificate will be issued on successful completion of a programme.

For quotations on tailor-made in-house training, contact quote.ce@up.ac.za.

Registration and enquiries:

Course Enquiries:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za

Course Leader:
Dr Riette de Kock
Tel: +27 12 420 3238
E-mail: riette.dekock@up.ac.za
www.tuksfost.up.ac.za