CMC Research
[Live Streaming Seminar] Fundamentals of sensory evaluation of food and key points of procedures and methods Held on Wednesday, January 24th Sponsored by: CMC Research Co., Ltd.
This seminar will be a webinar (live distribution seminar) using the video conferencing tool “Zoom” on the day.
……
CMC Research Co., Ltd. (Kanda Nishiki-cho, Chiyoda-ku:
https://cmcre.com/
(Agriculture/Comprehensive Technical Supervisor) Department))) will be held live on ZOOM from 10:30 on Wednesday, January 24, 2024. Tuition fees are: General: 55,000 yen (tax included), Our e-mail newsletter members: 49,500 yen (tax included), Academic price: 26,400 yen (tax included) (with materials).
For more information on the seminar and to apply, please visit our URL below! https://cmcre.com/archives/118247/
There will also be time for a question and answer session, so please come and join us.
Sensory evaluation is often thought to be something that anyone can easily do without special study, but in order to produce reliable data, a certain amount of study is required, and based on the sensory evaluation examples of our predecessors. need to learn. I believe that sensory evaluation is a highly specialized technique. In this seminar, we will discuss the basics of sensory evaluation, focusing on the sense of taste and smell of food, and how to proceed, while
incorporating evaluation examples.
1) Seminar theme and date and time
Theme: Fundamentals and key points of procedures and methods for sensory evaluation of foods
Date and time: January 24, 2024 (Wednesday) 10:30-16:30
Participation fee: 55,000 yen (tax included) * Materials included * E-mail newsletter subscribers: 49,500 yen (tax included) * Academic price is 26,400 yen (tax included)
Lecturer: Mr. Masahiko Atobe, Atobe Certified Engineer Office (Professional Engineer (Agricultural/General Technical Supervision Division))
[Knowledge gained at the seminar]
・Basics of sensory evaluation of foods
・How to proceed with sensory evaluation of foods (mainly analytical sensory evaluation)
・Example of sensory evaluation in the food field
・Application of sensory evaluation to product development and quality control (food field)
*This seminar will be a live-streaming seminar using the video conferencing tool “Zoom” on the day. Please refer to the tool for recommended environment. We will contact you via email with the viewing URL at a later date.
★Recording or filming during the course is strictly prohibited.
2) How to apply
CMC Research’s seminar site
https://cmcre.com/archives/118247/
Please apply from.
We will contact you via separate email with the viewing URL. Please see the URL for details.
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3) Introduction of seminar program
1. Basics of sensory evaluation
1-1 Basic knowledge of sensory evaluation
1-2 Analysis-type sensory evaluation and preference-type sensory evaluation 1-3 Important things in analytical sensory evaluation
2. Flow of analytical sensory evaluation
2-1 Sensory evaluation procedure
2-2 Clarification of the purpose of sensory evaluation
2-3 Points on how to proceed with sensory evaluation
3． Selection of analytical sensory evaluation panel
3-1 Panel selection by sensory ability test
3-2 Classification of sensory evaluation panel
3-3 Requirements for sensory evaluation panel
3-4 External panel and internal panel
Four. Training and development of analytical sensory evaluation panels 4-1 Training to pass the sensory ability test
4-2 Panel assignment to those who passed the sensory ability test 4-3 Training after passing the sensory ability test
4-4 Taste/olfactory training kit
4-5 Maintenance and management of sensory ability panel
Five. Implementation 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 sample
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 Conditions required for the sensory evaluation room
6-2 How to build a sensory evaluation room
7. Analytical sensory evaluation method “discrimination evaluation” 7-1 Characteristics and points to note of the 2-point discrimination test 7-2 Characteristics and points to note of the 3-point discrimination test 7-3 Characteristics and points to note of the 1-to-2 point discrimination test 7-4 Other identification tests
7-5 Introduction of evaluation examples
8. Analytical sensory evaluation method “Quantification/Scaling” 8-1 Specific methods and points to note regarding quantification/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 terms
9-3 Basic concept of QDA method
9-4 Characteristics of the TI method, TDS method, CATA method, and TCATA method 9-5 Overview of sensory evaluation software
9-6 Introduction of evaluation examples
Ten. Analysis of sensory evaluation data
10-1 Introduction to statistical analysis software
11. Abnormal odor detection
11-1 Off-odor and off-flavor
11-2 Method and points to keep in mind for abnormal odor identification test 11-3 Introduction of evaluation examples
12. Preference-based sensory evaluation
12-1 How to proceed with preference-based sensory evaluation 12-2 Questionnaire survey
12-3 Introduction of evaluation examples
13. Support for sensory evaluation
13-1 What is the basis for sensory evaluation?
13-2 Instrument analysis
13-3 Biological measurement
13-4 Introduction of evaluation examples
14. in conclusion
14-1 Japanese Society for Sensory Evaluation
14-2 References
14-3 ISO and JIS for sensory evaluation
4) Instructor introduction
[Lecturer career]
1959: Joined Pokka Lemon Co., Ltd. (currently Pokka Sapporo Food & Beverage Co., Ltd.), and since then has been involved in product development such as soft drinks, powdered and dried foods, retort foods, and health foods, food material development, food processing technology, and food functions. Responsible for research, taste evaluation, and research and development management work.
2009 Director, Taste Science Research Institute
2015 Senior Manager, Research and Development Division
2016: Retired, continued working as a contract employee (technical advisor) 2017 Opened Atobe Engineer Office
2018: Retired from Pokka Sapporo Food & Beverage Co., Ltd. at the end of the employment period.
[Activities]
・Professional Engineer (Agriculture Department, General Technical Supervision Department)
・Vice Chairman, Food Technologist Center, Registered Group, Japan Society of Professional Engineers, Public Interest Incorporated Association
・Daido University, Faculty of Engineering, Department of Architecture, Department of Scent Design, Visiting Professor
・Special Advisor, Institute of Delicious Science, General Incorporated Association
5) Regarding seminar targets and benefits
*This seminar will be a live-streaming seminar using the video conferencing tool “Zoom” on the day. Please refer to the tool for recommended environment. We will contact you via email with the viewing URL at a later date.
★ Recording or filming during the course is strictly prohibited.
[Seminar target audience]
Researchers, engineers, quality control personnel, product development and planning personnel at each company, those who conduct sensory evaluation of food, those who have started to conduct it, and those who plan to do so in the future, etc.
*It is possible for people outside the food industry to take this course, but the subject matter is limited to food.
☆Click here for details and application↓
https://cmcre.com/archives/118247/
6) Information on webinars (online distribution seminars)
〇Lithium-ion battery basics and performance/safety evaluation methods Date and time: December 25, 2023 (Monday) 13:30-16:30
https://cmcre.com/archives/118495/
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Date and time: December 26, 2023 (Tuesday) 13:30-16:30
https://cmcre.com/archives/117502/
〇Trends in automotive resin recycling technology in Europe
Date and time: January 12, 2024 (Friday) 13:30-15:00
https://cmcre.com/archives/117936/
〇Creation of magnetic materials that exceed human empirical rules through calculation x information x experimentation
~ Assisting in the discovery of unexplored substances ~
Date and time: January 16, 2024 (Tuesday) 13:30-16:30
https://cmcre.com/archives/113128/
〇Trends in new display materials and technologies for IT/vehicles, AR/VR/MR, etc.
Date and time: January 18, 2024 (Thursday) 13:30-16:30
https://cmcre.com/archives/117983/
〇Introduction to data analysis for material development
~ Materials informatics, chemoinformatics,
Process informatics ~
Date and time: January 19, 2024 (Friday) 10:00-17:00
https://cmcre.com/archives/118078/
〇Basics of microwave heating ~ From microwave ovens to
high-temperature heating furnaces ~
Date and time: January 23, 2024 (Tuesday) 10:30-16:30
https://cmcre.com/archives/117955/
☆Click here for a list of upcoming webinars! ↓
https://cmcre.com/archives/category/cmc_all/
7) Information on related books
☆Click here for the list of published books↓
https://cmcre.com/archives/category/cmc_all/