ADVANCED EDUCATION

Food sensory analysis


Term of training: 72 academic hours
Beginning of classes:
December 11, 2020
Online training: 14,000 rubles
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Type of additional education
Professional development
Documents
A certificate of professional development of the established sample is issued
Convenient form of training
Possible full-time, part-time and distance learning with the possibility of using Distance Learning Technologies

The goal of the program is to train students in methodology and basic techniques of scientifically grounded sensory analysis, taking into account the leading place of sensory indicators in the nomenclature of qualitative features of products.
Who will be interested in the course?
Engineering and technical workers of food industry enterprises
For the students of specialized universities
What are you going to learn?
Basic principles and methods used in sensory analysis
Gain knowledge of the physiology of the senses and the perception of different stimuli
Gain knowledge about the mechanisms of perception of feelings that arise in food research
You can check your sensor sensitivity level
Evaluate your ability to participate in food sensory studies based on the results of sensory sensitivity testing
Identify what the heightened/lowering sensitivity of a particular sensory organ is related to
Program Content
The training program is designed for 72 hours
Module 1: Food quality
Subject: Food Quality Products
Module 2. Introduction to sensory analysis
Subject: Introduction to sensory analysis
Module 3: Anatomy, physiology and psychophysiology of sensory systems
Subjects:
Anatomy, physiology and psychophysiology of visual and olfactory systems
Anatomy, physiology and psychophysiology of the taste system
Anatomy, physiology and psychophysiology of the auditory and vestibular systems
Anatomy, Physiology and Psychophysiology of Inter-, Noc- and Proprioreception


Module 4. Neurophysiology
Subject: Neurophysiology
Module 5. Basic indices determined with the help of the senses
Subject: Sense-based product characteristics
Module 6. Sensor-based food quality assessment methods
Subjects:

1. Distinguishing sensory analysis methods
2. Methods using scales and categories
3. Descriptive methods of sensory analysis.
Module 7. Requirements for Sensor Testers and Sensor Lab / Sensor Analysis Room Complex
Subjects:

1. Requirements for Testers
2. Laboratory Requirements for Sensor Analysis
Module 8. Statistical processing of sensory test results
Subject: Statistical processing of sensory analysis results
The Program is aimed at acquiring competencies in modern sensory analysis methods in accordance with international and professional requirements;

improvement of technical knowledge through training and development of sensory abilities, as well as acquisition of skills to create high-quality sensory profiles of products: repeatability, reliability, distinctiveness, confirmation of received qualification in the field of sensory analysis.
Lessons conduct
Berketova Lydia
Candidate of Technical Sciences, Associate Professor of the Chair of Food Safety at the Moscow State University of Food Production, Associate Professor of the Chair of Restaurant Business at the Plekhanov Russian Economics University
Paramonov Grigory
Assistant of the Chair of Food Safety of the Moscow State University of Food Production, Director for Quality of SensoryLAB LLC (Skolkovo Foundation resident)
Issued document
Certificate of professional development of the established sample
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