PSTC Sensory Evaluation 2018
Date(s) - 17/04/2018
8:00 am - 12:30 pm
Sensory Evaluation – a vital tool
Presented by Sharon Mamabolo
Tuesday, 17 April 2018
• Learn to evaluate when and why sensory evaluation should be considered
• Understand the physiology of taste and smell and the role of the other three senses
• Be given an overview of basic sensory evaluation methods
• Acquire the ability to define and establish parameters in sensory evaluation
Sensory Evaluation comprises a set of techniques for accurate measurement of human responses and minimizes the potentially biasing effects of brand identity and other information influences on consumer perceptions. It isolates the sensory properties of foods themselves and provides important and useful information to product developers, food scientists, and managers about the sensory characteristics of their products and to make sound business decisions. It has been defined as a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing.
Sensory evaluation is a science of measurement just like any other analytical test procedure. It is concerned with precision, accuracy, sensitivity, and avoiding false positive results. In sensory evaluation, human perceptions are involved to generate data and tests are repeated to minimize error variances. Humans are employed as they are perceived and considered the best tasting tools, and also due to the fact that they represent the perceptions and opinions of consumers from different populations, races, and religions.
There are different sensory test methods and each is valid for a different purpose (i.e. a simple difference test can tell if a product has changed but not whether people will like the new version). Thus, it is of utmost importance to perform the necessary test for the right purpose. Sensory evaluation is one of the vital tools every company should invest in as it determines the overall success of a company.
The presenter, Sharon Mamabolo, holds a B.Tech in Food Technology and is associated with the University of Pretoria with whom she collaborates on a range of sensory projects. The University of Pretoria remains one of the leading academic research institutions in South Africa and across Africa in this discipline (among many others), and offers its expertise to both students and clients from different sectors.
*** Bookings close on 11th April 2018 ***
This training is suitable for personnel in
• New Product Development
• Quality Assurance
• Raw Material Suppliers
All courses will be held at Definitive Conferencing,
corner Kruin & Herman Streets, Harmelia/Isando.
This is very close to OR Tambo Airport (Johannesburg).
GPS coordinates are: S260 08.546′ E0280 11.529′.
Click here for a map and directions.
For SAAFFI Members: R700 per person per training session. (There will be one place free of charge per SAAFFI Member Company).
For Non-Members: R850 per person per training session.
Lectures will be presented in English
Click on the “Book now” button below
For any further information email email@example.com or call 083 449 2696
Invoicing will be handled by ‘Sharon Bolel & Associates’ on behalf of SAAFFI. Invoices will be emailed in response to bookings. Only those who have paid in time will be able to attend.
The cost includes light refreshments before and during each presentation, parking, a certificate of attendance issued by SAAFFI and course notes where applicable.
Asst Executive Director, SAAFFI
Tel: +27 (0) 10 446 2047
Cell: +27 (0) 83 449 2696
Executive Director, SAAFFI
Tel: +27 (0) 11 447 2757
Cell: +27 (0) 82 940 2757
BookingsWarning: count(): Parameter must be an array or an object that implements Countable in /usr/www/users/saaffpgjkx/wp-content/plugins/events-manager/templates/placeholders/bookingform.php on line 16
Bookings are closed for this event.