[CMC Research] [Live Stream/Zoom] Seminar on “Fundamentals of Food Sensory Evaluation and Key Points of Procedures and Methods”! Wednesday, October 29th, Sponsored by: CMC Research, Inc.
CMC Research Press release: October 1, 2025 To Members of the Press [Live Stream/Zoom] Seminar on “Fundamentals of Food Sensory Evaluation and Key Points of Procedures and Methods”! Wednesday, October 29th, Sponsored by: CMC Research, Inc. ★Sensory evaluation is the scientific evaluation of food taste and aroma. Learn useful knowledge for food development, from how to train evaluation panels to the latest techniques.
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–Essential for food research, development, and quality control! Covers everything from the basics of sensory evaluation to panel training and evaluation methods. Explains practical knowledge for obtaining reliable data. Tuition – General: ¥55,000 (tax included) – Newsletter Membership: ¥49,500 (tax included) ・Academic: ¥26,400 (tax included) ������ Don’t worry if it doesn’t work out! After the live stream, you can watch the Catch-up Streaming (Limited Time Offer). For details and to apply, click here ������ There will also be time for questions and answers. Please join us and apply what you learn in your research and work! 【Knowledge gained from the seminar】 ・ Fundamentals of sensory evaluation of food ・How to Conduct Sensory Evaluation of Food (Focusing on Analytical Sensory Evaluation) ・ Examples of Sensory Evaluation in the Food Industry ・ Application of Sensory Evaluation to Product Development and Quality Control (Food Industry) 【Target Audience】 Researchers and engineers from various companies, quality control personnel, product development and planning personnel, and those who are currently conducting, have started conducting, or plan to conduct sensory evaluations of food. * People outside the food industry are also welcome to attend, but the target audience is limited to food. 1) Seminar Theme and Date and Time Theme: Fundamentals of Food Sensory Evaluation and Key Points of Procedures and Methods Date and Time: Wednesday, October 29, 2025, 10:30 AM – 4:30 PM Participation Fee: ¥55,000 (tax included) * Includes materials and catch-up streaming * ¥49,500 (tax included) for newsletter subscribers * Academic price: ¥26,400 (tax included) Instructor: Masahiko Atobe, Atobe Engineering Office (Engineer
(Agriculture/General Technical Supervision Division)) 〈Seminar Purpose〉 It’s often thought that sensory evaluation is something anyone can easily do without any special study, but in order to produce reliable data, a fair amount of study is required, and it’s also necessary to learn from the sensory evaluation examples of previous researchers. I believe that sensory evaluation is a highly specialized skill. In this seminar, I will explain the basics of sensory evaluation, focusing on the taste and smell of food, and how to proceed, while incorporating evaluation examples. *This seminar will be live-streamed using the video conferencing tool “Zoom” on the day of the event. Please refer to the tool for recommended environment requirements. The viewing URL will be emailed to you at a later date. ★ Recording and filming during the course are strictly prohibited. ������ Missed event streaming available (for a limited time) ・ If you register for this webinar, we will also provide a “missed event streaming” service using ZOOM. – With the catch-up streaming service, you can watch the recorded webinar video for a certain period of time. – If you want to review the webinar or can’t attend on the day, you can watch the video as many times as you like within the period. 2) How to apply Please apply through the CMC Research seminar website. We will contact you separately by email with the viewing URL. See the URL for details. Apply here 3) Introduction to the Seminar Program (There will be a break during the session) 1. Basics of Sensory Evaluation 1-1 Basic Knowledge of Sensory Evaluation 1-2 Analytical Sensory Evaluation and Taste-Based Sensory Evaluation 1-3 Important Points in Analytical Sensory Evaluation 2. Analytical Sensory Evaluation Procedure 2-1. Sensory Evaluation Procedure 2-2. Clarifying the Purpose of Sensory Evaluation 2-3. Key Points for Proceeding with Sensory Evaluation 3. Selection of an analytical sensory evaluation panel 3-1. Panel selection by sensory ability test 3-2. Classification of sensory evaluation panels 3-3. Requirements for a sensory evaluation panel 3-4 External Panels and Internal Panels 4. Training and Development of Analytical Sensory Evaluation Panels 4-1 Training to Pass the Sensory Ability Test 4-2 Panel Assignment for Those Who Pass the Sensory Ability Test 4-3 Training After Passing the Sensory Ability Test 4-4 Taste and Smell Training Kit 4-5 Maintenance and Management of the Sensory Ability Panel 5. Rules for Analytical Sensory Evaluation 5-1. Selection of Sensory Evaluation Panel 5-2. Selection of Sensory Evaluation Method 5-3. Preparation of Sensory Evaluation Samples 5-4 Setting the Date and Time of Sensory Evaluation 5-5 Psychological Influences on Sensory Evaluation 5-6 Sample Presentation Techniques 6. Sensory Evaluation Environment 6-1. Requirements for a Sensory Evaluation Room 6-2. How to Build a Sensory Evaluation Room 7. Analytical Sensory Evaluation Method
“Discrimination Evaluation” 7-1. Characteristics and Considerations of the Two-Point Discrimination Test 7-2. Characteristics and
Considerations of the Three-Point Discrimination Test 7-3.
Characteristics and Considerations of the One-to-Two-Point
Discrimination Test 7-4 Other Discrimination Tests 7-5 Introduction of Evaluation Case Studies 8. Analytical Sensory Evaluation Method: “Quantification and Scaling” 8-1. Specific Methods and Points to Note for Quantification and Scaling 8-2. Introduction of Evaluation Examples 9. Analytical Sensory Evaluation Method: “Characteristic Profile Method” 9-1 Characteristics and Points to Note of the Characteristic Profile Method 9-2 Organizing Sensory Evaluation Terminology 9-3 Basic Concepts of the QDA Method 9-4 Characteristics of the TI, TDS, CATA, and TCATA Methods 9-5 Overview of Sensory Evaluation Software 9-6 Introduction to Evaluation Examples 10. Analysis of Sensory Evaluation Data 10-1 Introduction to Statistical Analysis Software 11. Off-Odor Detection 11-1 Off-Odors and
Off-Flavors 11-2 Off-Odor Identification Test Methods and Points to Note 11-3 Evaluation Case Studies 12. Sensory Evaluation Based on Preference 12-1 How to Conduct Sensory Evaluation Based on Preference 12-2 Questionnaire Survey 12-3 Introduction of Evaluation Examples 13. Evidence for Sensory Evaluation 13-1 Evidence for Sensory Evaluation 13-2 Instrumental Analysis 13-3 Biometric Measurement 13-4
Introduction of evaluation examples 14. Conclusion 14-1 Japanese Society for Sensory Evaluation 14-2 References 14-3 ISO and JIS Standards for Sensory Evaluation 4) Instructor introduction Mr. Masahiko Atobe Atobe Certified Engineer Office (Professional Engineer (Agriculture/General Technical Supervision Department)) [Lecturer Background] Since joining Pokka Lemon Co., Ltd. (now Pokka Sapporo Food & Beverage Co., Ltd.) in 1959, he has been responsible for product development of soft drinks, powdered and dried foods, retort pouch foods, health foods, food ingredient development, food processing technology, food function research, taste evaluation, and R&D management. 2009: Joined the Aji no Kagaku Kenkyusho (Ajino Science Research Institute) Director 2015 Senior Manager, Research and Development Headquarters 2016 Retired and continued working as a contract employee (technical advisor) 2017 Opened the Atobe
Engineering Office In 2018, I left Pokka Sapporo Food & Beverage Co., Ltd. due to the expiration of my employment term. [Activities] – Professional Engineer (Agriculture, General Technical Supervision) Vice President, Food Technology Center, Registered Group, Institute of Professional Engineers, Japan Visiting Professor, Department of Architecture, Faculty of Engineering, Daido University, Kaori Design Major View details 5) Information on upcoming webinars (online seminars) ○ Uses of silica microparticles and their role and application in cutting-edge fields – Silica microparticles used in everyday products to cutting-edge products – October 7, 2025 (Tuesday) 13:30-16:30 https://cmcre.com/archives/135374/ ○ Overview of Rare Metals and Focus Markets – Raw Materials Market for Automotive LIBs, Electrification, Semiconductors, Electronics & Battery Materials, and Aircraft & Light Metal Applications October 9, 2025 (Thursday) 1:30 PM – 4:30 PM https://cmcre.com/archives/133844/ ○ Fundamentals of Slurry Preparation and Evaluation – From Ceramic Slurries to Battery Electrode Slurries – October 10, 2025 (Friday) 10:30-16:30 https://cmcre.com/archives/135869/ *Catch-up streaming available ○Development of a liver fibrosis treatment method using orally administered nucleic acids Friday, October 10, 2025, 1:30 PM – 4:30 PM https://cmcre.com/archives/135198/ ○Visualize microbial dynamics in real time! New activity and antibacterial evaluation made possible by thermal measurement Tuesday, October 14, 2025, 1:30 PM – 4:30 PM https://cmcre.com/archives/134999/ ○Flexible substrates and FPC forming technologies for 5G/6G – LCP-FCCL and its development – Wednesday, October 15, 2025, 1:30 PM – 4:30 PM
https://cmcre.com/archives/135923/ *Includes missed delivery ○Basic Semiconductor Packaging Technology Course ～ Evolution of packaging formats, manufacturing processes, equipment and materials used, and the latest trends ～ Thursday, October 16, 2025 1:30 PM – 4:30 PM https://cmcre.com/archives/136032/ ○ Directly connected to practical work! A thorough explanation of the basics of food inspection Monday, October 20, 2025, 1:30 PM – 3:30 PM https://cmcre.com/archives/136192/ ○Design and Scale-Up of Bioreactors for Mass Tissue Culture in Regenerative Medicine – Fundamentals and Calculations – Tuesday, October 21, 2025, 1:00 PM – 5:00 PM https://cmcre.com/archives/134946/ ○Explanation of remaining capacity and deterioration estimation technology for optimal management of lithium-ion batteries … EVs, HEVs, and PHEVs, focusing on operating principles, modeling, and control methods, with a focus on battery and application-specific perspectives. October 23, 2025 (Thursday) 10:30-16:30
https://cmcre.com/archives/136152/ ○ Industrialization scale-up of separation process and energy saving in process industry ~ Use of free software chemical process simulator and pinch technology ~
2025年10月28日（火）10：30～16:30 https://cmcre.com/archives/136207/ ○ Fundamentals and key points of procedures and methods for sensory evaluation of food October 29, 2025 (Wednesday) 10:30-16:30
https://cmcre.com/archives/136048/ *Includes missed delivery ○From the advantages and challenges of wide gap semiconductor power devices to industry trends 2025年11月4日（火）13:30～16:30
https://cmcre.com/archives/135102/ ○Application to medical and biological research using a 3D in vitro model of human normal oral mucosa November 5, 2025 (Wednesday) 10:00-12:00
https://cmcre.com/archives/134346/ Click here for a list of upcoming webinars! CMC Research Co., Ltd. (Kanda Nishikicho, Chiyoda-ku: https://cmcre.com/ ) provides cutting-edge technology and market information. We hold seminars and publish books on market trends and technology trends for various materials and chemicals. 6）関連書籍のご案内 Click here for a list of published books 以上