7/29 Fundamentals and Practice of Sensory Evaluation of Food Webinar
■Title
"Fundamentals and Key Points of Sensory Evaluation of Food: Procedures and Methods"
Sensory evaluation of food is an essential evaluation technique for product development and quality control. This seminar will systematically explain the fundamentals of analytical sensory evaluation, focusing on taste and smell, including how to plan evaluations, select and train panels, evaluation methods such as discrimination tests, scaling methods, and characteristic profiling, as well as statistical analysis. Additionally, the latest insights and case studies useful in practice, such as odor detection, hedonic sensory evaluation, and validation through instrumental analysis and biometrics, will also be introduced.
【Knowledge Gained from the Seminar】
- Basics and implementation procedures of food sensory evaluation
- Various methods of analytical sensory evaluation
- Methods for selecting, training, and managing panels
- How to apply this knowledge to product development and quality control
【Target Audience】
Researchers, developers, quality control, and product planning personnel from food manufacturers, as well as engineers and researchers planning to implement or introduce sensory evaluation.

| Date and time | Wednesday, Jul 29, 2026 10:30 AM ~ 04:30 PM |
|---|---|
| Entry fee | Charge Tuition fee: 55,000 yen (tax included) (includes materials and missed distribution) Free newsletter member price: 49,500 yen (tax included) ★【Newsletter member benefit】 If two or more people apply at the same time and all applicants register as newsletter members, the participation fee per person will be half of the newsletter member price. |
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