Goals:

Sensory Analysis applied to food, personal care products, cosmetics, perfumery and the textile industry.
To enable participants to plan and carry out discriminative and descriptive sensory analyzes, according to the updated methodologies, under a new focus on data treatment and interpretation of results, in accordance with ISO and ASTM recommendations.
To enable participants to select and train a sensory analysis panel with minimal performance, according to ISO standard recommendations.

Expected Contribution:

• Obtain results from sensory analysis to guarantee and control the sensory quality standards of products. Sensory Science Applications in product and process development, for research of new suppliers, changes of formulations, processes and packaging, storage procedures and shelf life;
• Obtain sensory analysis results to guide the new product development and to compare strengths and weaknesses with the competition;
• Obtaining valid conclusions (statistical significance), as an essential tool for decision making in the company’s strategic procedures.

Who is it for:

• Professionals and students in the area of ​​Food Science and Technology and / or Chemistry, Chemical Engineering, Food Engineering, Nutrition, Pharmacy, Agronomy and other interested areas;
• Professionals working in Sensory Analysis for quality control and development of new products;
• Supervisors, managers and technicians in the area of ​​quality of food and cosmetics and perfumery (laboratories, audits, health surveillance, among others);
• Other interested professionals.

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