13 - 15 Agustus 2019
Sensory Evaluation for Food & Beverages
Luaran: participants understand sensory method for evaluate food and beverages quality as a preparation to be trained panelist
download.pdfKriteria Peserta
Disarankan mengikuti program ini
- praktisi industri pangan (QC/QA/R&D), retailer produk pangan, distributor produk pangan, dosen, peneliti & mahasiswa
Program
Topik yang dibahas:
- Introduction to Sensory Evaluation
- Attribute Sensory of Food & Beverages
- Good Sensory Practices
- Panel for Sensory Evaluation (based on ISO 8586 : 2014)
- Sensory Evaluation Methods : Difference Test
- Sensory Evaluation Methods : Affective Test
- Sensory Evaluation Methods : Descriptive Test
- Sensory Evaluation for Shelf Life Prediction
- Data Assessment and Analysis
- Sensory evaluation practices : panel selection, difference test, affective test, descriptive test and shelf life prediction
- Hands on practice : data assessment and analysis
Experts
Ahmad Sulaeman
Guru Besar Gizi & Keamanan Pangan IPB
1 ulasan
Eny Palupi
Ahli Ilmu Gizi dan Pangan
1 ulasan
Budi Setiawan
Ahli Pengembangan Produk Pangan Baru
1 ulasan
