REFRESHER COURSES
START 6 december 2022
Vegetable oil taster
duration:
16 ac. hours
form of carrying out:
internal
price:
15 000 rub.
During the training, you will get acquainted with new competencies in the field of chemical composition that forms the sensory profile of vegetable oils, in the field of conducting and organizing various types of tasting analysis of vegetable oils in accordance with professional requirements.
Determination of the sensory abilities of tasters, as well as the acquisition of skills in various methods of tasting analysis and the rules for their organization are carried out in accordance with ISO 6658-2016.
Determination of the sensory abilities of tasters, as well as the acquisition of skills in various methods of tasting analysis and the rules for their organization are carried out in accordance with ISO 6658-2016.
The program will interest
Heads and specialists of production departments of food industry enterprises
Novice workers of testing laboratories and experts of certification bodies in the field of organoleptic evaluation of food products
Heads and specialists of quality departments of food industry enterprises
University students and anyone interested in organoleptic issues
Course speakers
Butova Svetlana Nikolaevna
Doctor of Biological Sciences, Professor, Head of the Department of Biotechnology and Technology of Bioorganic Synthesis Products, Academician of the Russian Academy of Natural Sciences
Volnova Ekaterina Romanovna
Senior Lecturer, Department of Biotechnology and Technology of Bioorganic Synthesis Products
During your studies, you
- Learn to organize and conduct tastings
- Learn about sensory analysis methods and how they differ
- Master the methods of tasting vegetable oils
- Understand all the sensory abilities a taster should have
Program modules:
- Basic and accompanying substances of vegetable oils, their characteristics and properties.
- Physicochemical transformations of oil components during the technological process and storage.
Practical and laboratory work:
- Fundamentals of the methodology of organoleptic analysis. ISO 6658-2016.
- Determination of the sensory sensitivity of experts: visual, olfactory, tactile and gustatory.
- Determination of the level of sensory memory.
Practical and laboratory work:
- Requirements for premises and conditions for conducting tastings.
- Commercial tasting. Consumer tasting. Educational and industrial tasting.
- Methods of tasting analysis: expert and consumer methods of tasting analysis.
- The potential of the descriptor-profile method of tasting analysis.
Mastering the technique of tasting analysis of liquid light refined, hydrated and unrefined vegetable oils.
Tasting based on qualitative methods: "duo-trio", pair comparison, "two out of five", triangular, "A not A", ranked.
Tasting based on quantitative methods: Dilution Index Method, Scoring Test.
Study of methods of tasting analysis of refined and unrefined liquid dark vegetable oils.
Mastering Descriptive Tasting Analysis: Scoring Method, Flavor Profile Method according to ISO 6658-2016.
Study of consumer methods of tasting analysis of solid vegetable oils: methods of preference, ranked preferences, method of product acceptability, method of desirability and method of determining "appropriateness".
Tasting based on qualitative methods: "duo-trio", pair comparison, "two out of five", triangular, "A not A", ranked.
Tasting based on quantitative methods: Dilution Index Method, Scoring Test.
Study of methods of tasting analysis of refined and unrefined liquid dark vegetable oils.
Mastering Descriptive Tasting Analysis: Scoring Method, Flavor Profile Method according to ISO 6658-2016.
Study of consumer methods of tasting analysis of solid vegetable oils: methods of preference, ranked preferences, method of product acceptability, method of desirability and method of determining "appropriateness".
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At the end of the training, students are issued certificates of advanced training of the established sample
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