The Institute for Food Safety offers a training course as an introduction to the world of sensory analysis. How can the sensory organs be tested, trained and compared in accordance with DIN? The sensory practice at the Institute is explained in more detail. The training programme also includes individual tests to check the sensory organs.
Contents
- Introduction to sensory physiology (sensory physiology)
- Getting to know the basic flavours (sour, salty, sweet, bitter, umami)
- Sense of smell: off-flavours (sniffin sticks)
- Simple description of sensory-relevant parameters in food according to DIN 10964
- Introduction to the testing of tasters (triangle test, comparative test, etc.)
Target group
- Quality management managers of food companies
- Food retail trade
- Schools/universities of applied sciences specialising in food/nutrition
- People involved in official food monitoring
- Interested private individuals
Language
German
Registration information
Please register by 26.03.2025 at the latest.
Limited number of participants!
This event will be held as a face-to-face event.
Please note:
- Nicotine and coffee can have a negative effect on the sense of taste and smell.
- Strong odours, such as perfume, cream and the like, should not be used on the day of the training.
- Please inform us of any food allergies or food intolerances when registering.
Technical director and lecturer
DI Horst Falzberger
Quality management officer and food expert
AGES GmbH, Food Safety Division
Food Safety Vienna