Sensory Evaluation
June 03, 2025 08:30-16:30

Sponsored By
Rutgers, NJAES, Office of Continuing Professional Education

https://cpe.rutgers.edu/food-science-safety/sensory-evaluation

cook campus, New Brunswick, NJ

Amy Smith
848-932-7764
732-932-1187
ys1048@njaes.rutgers.edu

N/A

Public Health CE#21850: 14.00 hour(s)

Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product`s success in today`s food and pharmaceutical markets if you can understand and measure the sensory quality of foods.

Through lectures and demonstrations, you will:

Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products.
Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product.
Learn how to evaluate the sensory quality of food products using statistical descriptive analysis.
Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques.

NOTE: A background in statistics is NOT required for this course. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists.

Registration Fee: $1,150 per person

Early Bird Discount Fee: $1,050 per person (expires May 27, 2024)

Multi-Person Discount Fee: $950 per person (Save with you sign up with a colleague!)

Dolf DeRovira
Corby Bacco
Kristen Marchetti
Viktor Mirtchev

Registered Environmental Health Specialist (REHS)

$ 999.99