This E-Learning course covers introductory information involving the sensory evaluation of food. Learn to implement effective sensory evaluation techniques that can be leveraged to ensure products meet consumer expectations. Upon completion of this course, you should understand the fundamentals of sensory analysis and be able to assist in developing a sensory program at your company.
Sensory evaluation provides valuable informatino to food marketers and product developers as well as quality assurance and research & development groups. Sensory evaluation panels are helpful in determining changes in raw ingredients or packaging (for cost reduction / supplier changes), product acceptability, new product flavor, competitor product analysis, correlations to instrumental analysis, or product changes during storage. Learn to implement common sensory analysis tests to determine if there are differences between food samples.
Students will progress through a series of modules that address the following subject matters:
The intended audience for this course include:
Dr. George Baker joined IEH in 2020. He received both his B.S. and Ph.D. from the University of Florida in Food Science. His graduate specializations included storage water activity studies, flavor compound formation under different roasting conditions, sensory analysis, including trained quantitative descriptive analysis panels, and instrumental analysis of fats and oils. Dr. Baker held a variety of positions at ABC Research Corporation, a contract food testing laboratory, holding Director of Laboratory Operations, VP of Sales & Marketing, Chief Operating Officer, and Chief Executive Officer positions. Following his tenure at ABC Research Corporation, he joined the faculty in the Food Science & Human Nutrition Department at the University of Florida, studying palm oil flavor and function to replace trans- fats in foods, and later as the Florida Sea Grant Seafood Specialist, where he provided assistance to the seafood industry and researched key aroma compound training methods associated with seafood quality. He is certified to teach Seafood HACCP and Sanitation Control Procedures courses and was recently the Institute of Food Technologist's Aquatic Food Products Division Chair. For the last few years, he worked in food manufacturing as the Director of Food Safety & Quality, as well as the SQF Practitioner and PCQI for two food production facilities with multiple production lines. He also directed substantial changes to the Environmental Monitoring Program and microbiological testing programs. In his role as Director of New Product Development, he was responsible for updated sensory testing / shelf life determination procedures and problem solving projects.
As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.