Practical Sensory Programs for Factories and Quality Managers Mar 30

Practical Sensory Programs for Factories and Quality Managers ONLINE
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. This course is not just another boring webinar. The Practical Sensory Program course is designed around a learn-and-apply model. Each participant will get a kit to have hands-on activities to reinforce the concepts learned. He or she will walk away with practical skills that can be applied immediately.

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