The importance of sensory control in food packaging
With this webinar focused on the relevance and main characteristics of sensory analysis you will learn about the methods for the evaluation of the modifications produced in the olfactory-gustatory sensations of food products due to the packaging.
Presentación
Webinar focused on the relevance and main characteristics of sensory analysis.
In this sense, the standard that regulates these tests, UNE-ISO 13302 Sensory analysis, will be explained in depth. The methods for the evaluation of the modifications produced in the olfactory-gustatory sensations of food products due to the packaging will be explained. It should be noted that the scope of application of this standard can also be extended to articles intended to come into contact with foodstuffs.
Convocatorias
Sin convocatorias programadas
Objetivos
- Know the importance of sensory control in food packaging based on the Framework Regulation (EC) 1935/2004.
- Know the methods for the evaluation of the changes caused by the packaging in the characteristics sensors of food products or model systems according to UNE-ISO 13302 Analysis sensory.
- The field of application of this standard can be extended to objects that are expected to come into contact with food (eg kitchen utensils, cutlery, parts of electrical appliances, etc.).
- Know the different conditions and simulants to use in contact tests.
- Know the methodology of the different sensory tests.
Dirigido a
- Employees who are starting out in the field of food safety in packaging; companies from all over the packaging manufacturing and use chain, raw material manufacturers, processing companies plastic materials, packaging machines, etc.Empleados que se estén iniciando en el ámbito de seguridad alimentaria de envases; empresas de toda la cadena de fabricación y uso de envases, fabricantes de materia prima, empresas transformadoras de materiales plásticos, envasadoras, etc.
- Exclusive for registrations from industrial companies
Programa
1. Legislation and regulations in force regarding sensory testing.
2. Types of sensory analysis
- Odour test
- Contact test
3. Methodology and type of sensory tests
- Paired comparison test
- Triangular test
- Trio duo test
- Ranking tests
- Scoring tests
4. Conditions and simulants in contact events
5. Judges
- Training
- No. of judges
Programa
1. Legislation and regulations in force regarding sensory testing.
2. Types of sensory analysis
- Odour test
- Contact test
3. Methodology and type of sensory tests
- Paired comparison test
- Triangular test
- Trio duo test
- Ranking tests
- Scoring tests
4. Conditions and simulants in contact events
5. Judges
- Training
- No. of judges
Metodología
- The course has been designed to be taken through conference call, so that you can take it from anywhere
- The course contents have been developed by our expert teachers in the field.
- The teacher will solve your doubts live at the end of the training session.
Organiza
