Food Sensory Evaluation : Special Edition for Cocoa & Coffee

3 weeks ago - 4 - 6 March 2019
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Description

IPB Training menyelenggarakan Food Sensory Evaluation : Special Edition for Cocoa & Coffee pada 4 - 6 March 2019 di IPB Science Park Taman Kencana Street No. 3, Bogor. Kegiatan ini bertujuan agar -Understand sensory method for evaluate cocoa and coffee quality -Deliver participants to be trained panelist"

Participant

Disarankan mengikuti pelatihan ini :: a. Praktisi Industri kopi & kakao (QC/QA/R&D) , b. Retailer produk pangan , c. Distributor produk pangan , d. Dosen, peneliti & mahasiswa" .

Topik (9)

Disajikan dengan metode presentasi dan diskusi (60%), praktek dan simulasi (40%), diantaranya:

  • 1

    a. Introduction to Sensory Evaluation

  • 2

    b. Attribute Sensory of Coffee & Cocoa

  • 3

    c. Cocoa & Coffee Processing

  • 4

    d. Factors Influence Coffee & Cocoa Quality

  • 5

    e. Good Sensory Practices

  • 6

    f. Panel Selection

  • 7

    g. Sensory Evaluation Methods : Difference Test, Affective Test, Decriptive Test

  • 8

    h. Statistic Analysis

  • 9

    i. Hands on Practices


Trainer (1)

Ahmad Sulaeman (Prof)

Guru Besar Gizi & Pangan IPB

Eny Palupi (Dr)

Ahli Pangan


Location


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