' Sensory Analysis in Quality control Delhi NCR,Hyderabad-FFSQ

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(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories

Maneuver your growth through adequate food safety knowledge

Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

 

Sensory Analysis in Quality control

Sensory Analysis in Quality Control

Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. The discipline of sensory analysis requires the use of a panel of human evaluators, wherein test results are recorded based on their responses to the products under test. Statistical analysis is then employed to generate inferences and insights regarding the product.

The sensory sciences are central to research as well as studies in product development or modification, quality control and quality assurance. The effect of foods on our senses is neither simple nor totally understood. The complexity of the stimulus of a food product on any one of our senses is affected by a vast number of factors, including: nature and presentation of the specific food matrix, the age, gender, background, sensory sensitivity of the consumer, even the conditions under which the test is carried out. Despite these limitations, the area of sensory evaluation is used to establish the credibility of a potential new product or the effectiveness of a modification to a new product.

In order to develop understanding and application of sensory science, FFSQ, IGMPI has designed this comprehensive Sensory Analysis in Quality control Programme. This is undertaken through an examination of the practical and theoretical aspects of sensory evaluation.

The aim of the course is to introduce the basic principles involved in using sensory evaluation effectively in the workplace .The course will provide individuals with key knowledge of which can be applied directly in maintaining and improving the quality attributes of existing products, and also in developing new products.

Who Should Attend?

Student aspiring to work in the field of sensory science

All involved in implementing and maintaining product quality systems.

Quality Control and Quality Assurance personnel

New Product Development personnel

Industry professionals who conduct consumer preference/acceptance tests

Lab technicians and managers

Marketing managers and research support staff

Programme Focus on

  • Introduction to Sensory Evaluation – The role of sensory evaluation in the food industry; The five human senses; Test individual sensitivities to odour and taste
  • Holistic approaches to understand colour, flavor, texture profiles of food products: Fruits/ vegetables/ confectionary/ baked goods
  • Sensory Test Methods–Steps to conducting a sensory study; Discrimination Tests; Descriptive Analysis Tests; Consumer Tests
  • Sensory Testing — Taste Panels; Control of test room, samples and panellists; Recruitment screening and training of panel members for descriptive analysis; Statistical analysis of results from taste panels
  • Sensory Testing– Focus Groups; Questionnaire Design; Focus Group facilitation; Analysis of results from focus groups
  • Food flavors and taints and off flavors
  • Application of Sensory Evaluation-New product development; Quality Control; Product specifications

Eligibility

All those who have completed their graduation or Post graduation/ PhD are eligible to enroll for the course. As this course is truly professional and industry oriented, fresher’s as well as employed individuals from different departments of food (production, processing, quality, trial, R&D etc.) may seek benefits of the course.

Programme Duration

The total duration of this short term course is 5 days.

Registration

The registration dates for this bi-annual program run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

Programme Fee

The mandatory course fee (one-time payment) is Rs. 9,750/- (300 USD for overseas students). This covers for the course registration fees, tuition fees, course material fees etc.

Examination & Certification

All the participants are obliged to timely submit their assignments and appear for the examination at the end of the course. After successful completion, the participants will be awarded Certificate of Sensory Analysis in Quality Control Issues by Faculty of Food Safety and Quality, IGMPI.

How to apply

For further enquiries or Prospectus, write to or call us on:

ffsq@igmpiindia.org/+91 8587838177

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