Systematically acquire sensory evaluation of food. Explain practical knowledge useful for evaluation methods, panel development, and statistical analysis.
■Title "Fundamentals and Key Points of Sensory Evaluation of Food" Sensory evaluation of food is an essential evaluation technique for product development and quality control. This seminar will systematically explain the basics of analytical sensory evaluation focused on taste and smell, how to develop evaluation plans, selection and training of panels, evaluation methods such as discrimination tests, scaling methods, and characteristic profiling, as well as statistical analysis. Additionally, the latest knowledge and case studies useful in practice, such as odor detection, hedonic sensory evaluation, and validation through instrumental analysis and biometrics, will also be introduced. 【Knowledge Gained from the Seminar】 - Basics and implementation procedures of food sensory evaluation - Various methods of analytical sensory evaluation - Methods for selecting, training, and managing panels - Application methods for product development and quality control 【Target Audience】 Researchers, developers, quality control, and product planning personnel from food manufacturers, as well as engineers and researchers planning to implement or introduce sensory evaluation.
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■Event Details Date and Time: July 29, 2026 (Wednesday) 10:30 AM - 4:30 PM Participation Fee: 55,000 yen (tax included) (Includes materials and on-demand streaming) Newsletter Member Price: 49,500 yen (tax included) Instructor: Atobe Engineering Office Mr. Masahiko Atobe Delivery Method: Live streaming via Zoom 【Main Lecture Topics】 - Basic knowledge of sensory evaluation - How to conduct analytical sensory evaluation - Selection, training, and management of panels - Discrimination tests, scaling methods, QDA method - Statistical analysis of sensory evaluation data - Odor detection and preference-based sensory evaluation - Combination with instrumental analysis and biometrics
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Tuition fee: 55,000 yen (tax included) *Includes materials and missed distribution *Our company newsletter members (registration is free) 49,500 yen (tax included) ★【Newsletter Member Benefits】 If two or more people apply at the same time and all applicants register as newsletter members, the participation fee per person will be half of the newsletter member price.
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Please check the program details and application methods at the related link URL. It can be utilized in product development, quality control, quality assurance, taste and smell evaluation, off-odor and off-flavor measures, new product development, training and operation of sensory evaluation panels, and quality evaluation and research and development of food in food manufacturers.
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We provide the latest industrial insights to our clients. By conducting market trend analysis, publishing technology‑related books and research reports, and organizing and managing seminars, we support research and development across a wide range of industries, with a primary focus on manufacturing. Our coverage spans diverse fields such as energy, batteries, chemicals, and biotechnology.
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