Introduction to the Concept of Quality.What is quality from the perspective of
a manufacturer, marketing executive, an ingredient supplier or a quality control specialist?
Introduction to Sensory Evaluation in Quality Control.The concept of sensory-based product quality will be introduced. Its role in relation to other typical product quality measures will be described with focus on key organizational and management issues.
Sensory Quality Requirements.You will learn how sensory evaluation fits into
quality-related operations: use of specifications, procedures for subject screening, appropriate test methods and analyses.
Afternoon:
Developing a Sensory Specification.What is a sensory specification? Why is it
necessary to have a specification? How is it developed? How is it used effectively?
Implementation of Sensory Specifications.This session will examine in-plant requirements, including subjects, facilities and critical decision-making criteria.
Day 2
Morning:
Quality Control - Interactive Session.Through a series of hands-on exercises you
will learn to use sensory-based quality specifications at the plant level, including use
of descriptive analysis and training of plant personnel.
Measuring Product Stability.Sensory and marketing requirements for establishing product stability will be discussed: design of shelf life studies, frequency of sampling,
test methods, and design and analysis.
Afternoon:
Stability Testing - Interactive Session.Through group tasks you will learn simple
and multivariate designs and analyses for shelf life testing, as well as data interpretation and presentation of results.
Round Table Session.Issues and problems in product evaluation posed by workshop leaders or attendees will be discussed. Conclusion will be by mid-afternoon. However, the staff will be available for additional dialogue as needed.
