Workshop
A Quality Experience:
Sensory Evaluation in Food Quality Control
5th of October, 2016
Teagasc Food Research Centre, Ashtown, Dublin 15
Sensory Food Network Ireland is delighted to announce a one-day workshop entitled "A Quality Experience: Sensory Evaluation in Food Quality Control". This will be held on Wednesday, October 5th in Teagasc Food Research Centre, Ashtown, Dublin 15. In an extremely competitive marketplace, manufacturing products of consistent sensory quality is essential for the food and beverage industry. The aim of this workshop is to introduce delegates to sensory evaluation in quality control, and to demonstrate how sensory testing can assist companies in delivering reliable products of consistently high quality to consumers. The workshop will include a combination of talks and practical exercises, and experienced speakers from industry and academia will present on the day.
Following completion of this workshop delegates will:
- Understand the role of sensory evaluation in quality control across the product lifecycle
- Be familiar with the practical considerations that must be taken into account when operating a sensory QC programme within a company
- Recognise the importance of good sensory practice
- Establish a sensory specification for a product of their choice
- Recognise the different types of sensory tests used for QC purposes
- Conduct a sensory test and interpret the results
Who should attend?
The workshop will be of interest to anyone working in the food or beverage industry with an interest in sensory science. Researchers at universities and research institutions are also very welcome to attend.
Programme:
| 08.45 – 09.15 | Registration, tea and coffee |
| 09.15 – 10.10 | Introduction to sensory evaluation Emily Crofton, Teagasc Food Research Centre, Dublin |
| 10.10 – 10.30 | Retailers perspective of sensory in QC Lucy O'Connor, Musgrave Retail Partners, Ireland |
| 10.30 – 11.00 | Setting up a sensory QC programme Emily Crofton, Teagasc Food Research Centre, Dublin |
| 11.00 – 11.15 | Coffee break |
| 11.15 – 11.45 | Good sensory practice Shelly Fox, St. Angela's College, Sligo |
| 11.45 – 13.00 | Developing sensory specifications (practical) Emily Crofton, Teagasc Food Research Centre, Dublin |
| 13.00 – 13.45 | Lunch and networking |
| 13.45 – 14.00 | Application of sensory testing in daily practices: Challenges Jessica Newman, PepsiCo, Cork |
| 14.00 – 14.30 | Sensory methods in QC Amy Burns, University Ulster, Coleraine, Derry |
| 14.30 – 14.45 | Coffee break |
| 14.45 – 16.00 | Conducting a sensory test (practical) Emily Crofton, Teagasc Food Research Centre, Dublin |
| 16.00 – 16.15 | Discussion and close |
The programme can be downloaded here: /assets/components/uploads/Sensory%20QC%20workshop%20programme.pdf.
To register contact Ms. Mary Reilly, Teagasc Food Research Centre, Ashtown, Dublin 15
t: 01-8059500, f: 01-8059550, email: Mary.Reilly@teagasc.ie
Places are limited
Please register by 28th September