Web seminar:
Sensory analysis – chocolate
Date: 18.09.2024
Language: German
Location: ZDS Solingen
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.
Chocolate in particular can develop off-flavors for a variety of reasons.
In this web seminar, participants will be extensively trained to meet the challenge of perfect chocolate!
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!
The practical course aims to provide participants with in-depth knowledge of the sensory analysis of chocolate.
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 well-founded 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.
Wednesday, September 18, 2024
9:00
Presentation of contents / organization
Christa Schuster-Salas, Infopoint Kakao-und-mehr
9:15 Conching and sensor technology
- Evaluation of the degree of conching
- Developing the taste of milk chocolate
Christa Schuster-Salas, Infopoint – Cocoa and more
10:00 Break
10:15
Joint development of a chocolate tasting (attributes, assessment, evaluation)
Karin Chatelain, ZHAW
13:00 Lunch break
14:00
Tasting and evaluation of dark and light chocolates
Karin Chatelain, ZHAW
16:00 Break
16:15
Chocolate bars with defects – is the cause in the production process or in the raw material?
Christa Schuster-Salas, Infopoint – Cocoa and more
16:45
Sensory changes during the storage of chocolate
Tasty transitions from/via packaging into products containing cocoa and chocolate
Christa Schuster-Salas, Infopoint Kakao-und-mehr
17:00
Discussion with the speakers
Christa Schuster-Salas, Infopoint Kakao-und-mehr
17:15 End of the event
690,00 €
Services:
– Digital course materials
– Product samples for tasting
– Certificate of participation
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
