Web seminar: Sensory nuts

Date: 16.09.2024 Language: German Place: ZDS Solingen

Description

Sensor technology – tests with a major impact on quality

For established brands, a consistent taste is an important promise of trust to customers.
Despite different harvests, this promise can only be guaranteed through intensive sensory testing.
However, every product in the confectionery industry has different quality requirements. With more than 25%, nut chocolates are at the top of the German sales statistics. In order to process this value-determining raw material safely and efficiently, you need specialist knowledge, which you can acquire in our web seminar on nut sensory analysis. 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!

Take part to sharpen your sensory skills and ensure the quality of your products!

Goal of this workshop

The practical course aims to provide participants with in-depth knowledge of the sensory analysis of nuts.
Participants will learn how to systematically carry out sensory tests to ensure the quality and consistency of products.
They are enabled to use sensory methods effectively in order to optimize product development processes and make well-founded decisions in their day-to-day work.
In addition, the internship promotes the ability to identify and evaluate different sensory characteristics, which is crucial for ensuring a consistent taste profile.

Target group

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.

Program

Monday, September 16, 2024

9:00 Presentation of contents / organization Christa Schuster-Salas, Infopoint Kakao-und-mehr
9:15 Basics of sensory analysis – introduction to sensory physiology and sample preparation Jessica Freiherr, IVLV
10:00 Nut versus nut (a look at the nuts used in confectionery) Christa Schuster-Salas, Infopoint Kakao-und-mehr 10:30 Break10:45 Roasting technology and aroma formation when roasting nuts Maja Duronjic, Delica AG 11:45 Acceptance procedure, quality requirements Christa Schuster-Salas, Infopoint Kakao-und-mehr 12:15 Hazelnut cross-section inspection a must – the evaluation Ayse Gologlu , Fa.
Yavuz 13:15 Lunch break14:00 Joint development of a nut tasting (attributes, procedure, test methods), tasting Christa Schuster-Salas, Infopoint Kakao-und-mehr 16:45 Discussion All speakers 17:00 End of the workshop – subject to change