Practical Sensory Programs for Factories and Quality Managers - Online Oct 13
- Tuesday, October 13, 2020 from 8:00am to 12:00pm
The appearance, flavor, and texture of food are primary indicators of your customers’ purchase behavior and perception of value. While we have benchtop and inline systems to measure attributes such as color and moisture, many of us don’t know how to objectively measure our critical-to-quality sensory attributes.
Is your company trying to manufacture best-in-class quality food products? A well-tuned sensory program will help you reduce customer complaints and build brand loyalty. In fact, it is at the heart of where you set your product and process limits. This means sensory is crucial to ensuring your customers receive the quality they love and expect. In this course, you will learn how to integrate sensory into your existing continuous improvement, quality, and food safety programs. Participants will learn how to implement, manage, and maintain sensory quality validation and shelf life programs.