Trainings we offer

We have these two trainings modules below (Introduction to Sensory Evaluation and Best Practices for Product Evaluation). We also help design bespoke trainings whenever needed.

Introduction to Sensory Evaluation

This module is designed to give you a brief introduction to the field of sensory evaluation. This module is aimed at all those interested in the field of food, who would like to learn more about sensory testing, sensory physiology and build up a basic knowledge.

  1. We explore what sensory evaluation is and how does sensory evaluation ties into the product and consumer understanding

  2. We also would expose the participants to the five basic tastes – sour, bitter, salty, sweet and umami – after the training

  • They would also learn about different types of sensory training (e.g. triangle testing, ranking testing).

  1. The module consists of a theory part in which the human senses are explained and the link to sensory testing is established. In addition, the different possibilities of sensory testing methods, such as triangle testing and ranking testing, are explained.

This is followed by the practical part, in which the five basic tastes are first introduced and then identified in various solutions Subsequently, two selected test schemes are provided for tasting. There, for example, the deviating sample must be found in a triangle test. After the basic training, the skills of the tasters should be extended by product-specific training and regular training.

  • Insight into the most important testing methods

  • Practical exercises

         ₋ Identification of the tastes sour, bitter, salty, sweet and umami

         ₋ Triangle test of the taste type sweet

         ₋ Ranking test of the flavor sour

We also explore on how Sensory Evaluation has changed over time and how it has specifically changed in India.

Best Practices for Product Evaluation

This module will discuss each of the five “S’s” that make up the best practices in product evaluation:

  1. Site

  2. Subjects

  3. Sensory

  4. Project Process

  5. and Statistics

The learning of these five best practices can then be applied to sensory application examples.