CMC Research
[Live Streaming Seminar] Fundamentals of sensory evaluation of food and key points of procedures and methods Held on Wednesday, October 9th Sponsored by: CMC Research Co., Ltd.
This seminar will be a webinar (live streaming seminar, missed broadcast) 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) Division))) will be held live from 10:30 on Wednesday, October 9, 2024, using ZOOM (with missed broadcasts). The tuition fee is: General: 55,000 yen (tax included), Our e-mail newsletter member: 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/125425/
There will also be time for a question and answer session, so please come and join us.
★A detailed explanation of sensory evaluation methods for the food industry, from the basics focusing on taste and smell, how to proceed, evaluation examples, and actual product development and quality control!
[Knowledge gained at the seminar]
・Basics of sensory evaluation of foods
・ How to proceed with sensory evaluation of foods (mainly analytical sensory evaluation)
・ Examples of sensory evaluation in the food field
・Application of sensory evaluation to product development and quality control (food field)
[Seminar target audience]
Researchers, engineers, quality control personnel, product development and planning personnel at each company, those who conduct sensory evaluation of foods, those who have started to do so, and those who plan to do so in the future, etc.
* People outside the food industry can also take this course, but the subject matter is limited to food.
1) Seminar theme and date and time
Theme: Fundamentals and key points of procedures and methods for sensory evaluation of foods
Date and time: October 9, 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))
-Seminar Purpose-
It is often thought that anyone can easily perform sensory evaluation without special training, 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.
*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. [★With missed delivery]
・If you apply for the webinar, we will also provide you with a “missed broadcast” service using ZOOM.
・ With missed distribution, you can watch the recorded video of the webinar for a certain period of time.
・If you want to review the webinar or have difficulty attending it on the day, you can watch the video as many times as you like during the period.
2) How to apply
CMC Research’s seminar site
https://cmcre.com/archives/125425/
Please apply from.
We will contact you via email separately 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
4. 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
5. 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 identification 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 method” 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
10. 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. 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 Technology 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
☆Click here for details and application↓
https://cmcre.com/archives/125425/
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