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Sensory Evaluation of Foods

Registration is now open for the Sensory Evaluation of Foods: 5-8 April 2015

BASIC SENSORY EVALUATION - 5-6 April 2016: This course is aimed at providing an excellent over-view of sensory evaluation of foods and its appli-cations for food scientists, R&D scientists, QA& QC scientists, and sensory professionals who wish to conduct sensory analysis. This course is appropriate for the beginners who wish to understand basic principles behind the basic sensory tests.

SENSORY DISCRIMINATION METHODS - 7-8 April 2016: This course is aimed at providing an excellent over-view of basic sensory discrimination tests and their applications. Participants will perform sensory dis-crimination tests, and learn how to handle data analysis and interpretation of the results.

COSTS

  • Basic Sensory Evaluation: Basic Concepts and Methods - $1,000 per person
  • Sensory Discrimination Methods: How to determine if products are different - $1,250 per person.
  • Both courses—$2,000 per person

COURSE DESCRIPTION:

Sensory evaluation is a multidisciplinary science used to understand human perception and response to the sensory characteristics of foods and non-foods. Products attain market success when they meet consumer need and expectation, and when their benefits are well communicated to the target consumers. Sensory and consumer product research is a tool used to achieve all of these factors by meas-uring sensory differences, and preference, liking and attitudes of consumers toward a product, product concepts, and even services wrapped around products. Applications of sensory evaluation include new product development, product improvement, product maintenance, new product potential or cate-gory appraisal, and product claim substantia-tion, etc.

CERTIFICATION

Participants who complete the course receive a certificate issued by the LSU AgCenter School of Nutrition and Food Sciences.

REGISTRATION

The registration fee includes the cost of the manuals, certificate, lab materials, breakfast, lunch , one reception, and coffee breaks.

Advanced registration is required. Space is limited, so please register early.

Online registration closes Friday, March 28, 2016. Registration is not guaranteed after this date. Cancellations before March 28, will be refunded in full minus a processing fee, provided notification is received in writing or by telephone followed by written notification. A substitute from the original registrant’s institution or company may attend the seminar.

REGISTRATION FORM

Download: Schedule Information / Registration Form (PDF)

Contact Information

Registration Questions
Celika Murphy
Phone: 225-578-5207

Course Content Questions
Ashley Gutierrez
Phone: 225-578-5423

revised: 10-Mar-2017 10:18