Web seminar:
Sensory analysis – chocolate-coated baked goods
Date: 17.09.2024
Language: German
Location: ZDS Solingen
Sensor technology – tests with a major impact on quality
We are expanding our successful sensory training courses to include another specialty area: chocolate-coated baked goods.
Following the popularity of our last sensory seminars in the confectionery industry, we have decided to expand our focus this year to include an additional area.
The combination of cookies and chocolate in particular can be a challenge in production.
It is therefore essential to train the sensory skills of your employees in order to guarantee consistent product quality.
In the afternoon, a joint sensory test will take place under the guidance of our experts.
ZDS provides a variety of product samples for this purpose.
We will send you product samples for the web seminar, please register in good time to ensure a smooth shipping process!
The practical course aims to provide participants with in-depth knowledge of the sensory analysis of chocolate-coated baked goods.
Participants will learn how to systematically carry out sensory tests to ensure the quality and consistency of products.
They will be able to use sensory methods effectively to optimize product development processes and make informed decisions in their day-to-day work.
The internship also promotes the ability to identify and evaluate different sensory characteristics, which is crucial for ensuring a consistent flavor profile.
These seminars are ideal for product developers, career changers, experts from marketing and purchasing and many other interested parties who can use sensor technology as a tool for their work.
Tuesday, September 17, 2024
9:00
Presentation of contents / organization
Christa Schuster-Salas, Infopoint Kakao-und-mehr
9:15
Basics of sensor technology – introduction to sensory physiology and sample preparation
Martin Popp, ZHAW – Zurich University of Applied Sciences
10:00
Baked goods versus pastries a look into the world of baked goods
n.n
10:45 Break
11:00
Chemical – physical evaluation criteria for baked goods
n.n
12:15 Lunch break
13:15
Joint development of the sensory evaluation of chocolate-coated baked goods
Attributes – create internal specification…. using samples
Martin Popp, ZHAW – Zurich University of Applied Sciences
17:00
Questions, discussion
All speakers
17:30 End of the event
690,00 €
Services
- Digital course materials
- Certificate of attendance
Questions? If you have any questions about the event, please contact our project organization: seminar@zds-solingen.de +49 (0) 212 59 61 93
Your course instructor: Christa Schuster-Salas Infopoint – Cocoa and more
