Sensory Training
Sensory Evaluation – Plant Milk and Milk Alternatives
Based on USDA Quality Guidelines
About
This module is designed to establish and calibrate a sensory tasting panel for dairy milk alternatives and plant milk (soy, almond, oat, etc.). The training also focuses on standardizing the terminology used during sensory evaluations of plant attributes, providing sensory researchers with a clear methodology for assessing its quality.
Dairy milk alternatives – Module 1
- Sensory Evaluation of Texture: 6 hours
- Sensory Evaluation of Appearance: 5 hours
- Assessment of Aroma 1 (Flavours): 3 x 6 hours
- Assessment of Aroma 2 (tastes, astringency, off-flavours/defects): 3 x 6 hours
- Panel Calibration & Reporting: 3 x 6 hours
Dairy milk alternatives- Module 2
- Discrimination Testing (Triangle Test, Duo-Trio Test)
- Shelf-Life and Stability Testing
- Descriptive Analysis
- Consumer Acceptance Testing (Hedonic Scales, Paired Comparison Tests)
Additional information
- Participant numbers: 5-12
- 10 sensory standards for plant milk tasting and panel calibration included
- Booklet “Sensory Evaluation of Plant Milk and Panel Calibration for Beginners” included
- The training course includes all materials needed, except plant milk
- The trainers are PhD chemist/sensory & aroma researchers with a good experience in flavour analysis and sensory evaluation
- Dates: starting date to be discussed
- Location: On-site customer location or other locations available (to be discussed)
