Sensory Training
Sensory Evaluation – Fresh Fermented Yogurt
Based on USDA Quality Guidelines
About
This module is designed to establish and calibrate a sensory tasting panel for both unflavoured and flavoured fresh fermented yogurt. The training also focuses on standardizing the terminology used during sensory evaluations of yogurt attributes, providing sensory researchers with a clear methodology for assessing yogurt quality.
Fresh Fermented Yogurt – 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
Fresh Fermented Yogurt – 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 yogurt tasting and panel calibration, included
- Booklet “Sensory Evaluation of Yogurt and Panel Calibration for Beginners”, included
- The training course includes all materials needed, except fresh fermented yogurt
- The trainers are PhD chemist/sensory & aroma researchers with a good experience in flavour analysis and sensory evaluation of food products
- Dates: starting date to be discussed
- Location: On-site customer location or other locations available (to be discussed)
