[Seminar] Fundamentals of Sensory Evaluation of Food, Evaluation Methods, and Application Techniques

The "taste, aroma, and texture" that influence the deliciousness of food cannot be measured solely by instrumental analysis!

We will hold a seminar on "The Basics of Sensory Evaluation of Food and Evaluation Methods as well as Application Techniques" to correctly utilize taste and aroma evaluation. We will clearly explain the processes and criteria for obtaining data directly related to product development and quality evaluation. From the basics of sensory evaluation to the development of professional panels, reliable evaluation design, and practical examples in soft drinks, you will systematically acquire know-how on sensory evaluation that can be "used" in the field. [Seminar Overview (Partial)] ■ Date: February 2, 2026 (Monday) 10:00 AM - 4:30 PM ■ Venue: Online participation only (Zoom system) ■ Participation Fee (including tax): 49,500 yen ■ Course Materials: PDF materials (included in the participation fee) *Please apply early as the registration will close once the capacity is reached.

Technical Seminar