SensoryTraining – Dairy Milk Alternatives

Sensory Learning Experience

Sensory Evaluation based on USDA
Quality Guidelines

About sensory evalution of plant milk
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 milk attributes, providing sensory researchers with a clear methodology for assessing its quality.

Sensory evaluation of plant milk

The training is based on 2 main modules that take place over a period of 15-30 days.

Module 1

The module is composed of session run on different days wih the aim to standardizing the terminology and calibrate the panel.

1. Sensory Evaluation of Texture
2. Sensory Evaluation of Appearance
3. Assessment of Aroma 1 (Flavours)
4. Assessment of Aroma 2 (tastes, astringency, off-flavours/defects)
5. Panel Calibration & Reporting

Module 2

The module 2 has the aim to provide sensory evaluators with different methodologies for assessing plant milk quality:

1. Discrimination Testing (Triangle Test, Duo-Trio Test)
2. Shelf-Life and Stability Testing
3. Descriptive Analysis
4. Consumer Acceptance Testing (Hedonic Scales, Paired Comparison Tests)

Participants

Sensory researchers, food scientists, product development scientists, QA production operators, etc. from academia or the industry interested to learn the essential methodology for the sensory evalution of dairy milk alternatives.

Additional information

  • Participant numbers: 5-12 panelists
  • 10 sensory standards for plant milk tasting and panel calibration, included
  • Booklet “Sensory Evaluation of Milk and Panel Calibration for Beginners”, included
  • The training course includes all materials needed, except dairy milk alternatives
  • The trainers are PhD chemist/sensory & aroma researchers with a large experience in flavour analysis and sensory evaluation of food products

When and Where ?

  1. Dates: starting date to be discussed
  2. Location: On-site customer location or other locations available (to be discussed)
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Training Center

The Sensory & Flavours Training Center offers courses and hands-on training, providing participants with the most relevant tools and guiding them step by step through the essential stages of aroma analysis and sensory evaluation. Additionally, it enhances their analytical skills by teaching practical methods for in-depth analysis.

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The Sensory & Flavours Learning Experience

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