Web seminar:
Sensory analysis – chocolate<\/h1><\/div>Date: <\/b>18.09.2024
Language:<\/b> German
Location:<\/b> ZDS Solingen<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/12\/schokolade_900x300px.jpg\" "\\"schokolade_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal of this workshop<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Costs<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nSensor technology – tests with a major impact on quality<\/h2>\n
For established brands, a consistent taste is an important promise of trust to customers.
\nDespite different harvests, this promise can only be guaranteed through intensive sensory testing.
\nHowever, every product in the confectionery industry has different quality requirements. <\/p>\n
Chocolate in particular can develop off-flavors for a variety of reasons.
\nIn this web seminar, participants will be extensively trained to meet the challenge of perfect chocolate! <\/p>\n
In the afternoon, a joint sensory test will take place under the guidance of our experts.
\nZDS provides a variety of product samples for this purpose. <\/p>\n
We will send you product samples for the web seminar, please register in good time to ensure a smooth shipping process!<\/strong><\/p>\nTake part to sharpen your sensory skills and ensure the quality of your products!<\/p>\n<\/div>
Goal of this workshop<\/h4><\/a><\/li><\/ul><\/div>\nThe practical course aims to provide participants with in-depth knowledge of the sensory analysis of chocolate.
\nParticipants will learn how to systematically carry out sensory tests to ensure the quality and consistency of products.
\nThey will be able to use sensory methods effectively to optimize product development processes and make well-founded decisions in their day-to-day work. <\/p>\n
The internship also promotes the ability to identify and evaluate different sensory characteristics, which is crucial for ensuring a consistent flavor profile.<\/p>\n<\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\nThese 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.<\/p>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nWednesday, September 18, 2024<\/h2>\n
9:00<\/strong>
Presentation of contents \/ organization<\/strong>
Christa Schuster-Salas, Infopoint Kakao-und-mehr<\/p>\n9:15<\/strong> Conching and sensor technology<\/strong><\/p>\n\n- Evaluation of the degree of conching<\/li>\n
- Developing the taste of milk chocolate
Christa Schuster-Salas, Infopoint – Cocoa and more<\/li>\n<\/ol>\n10:00 Break<\/strong><\/p>\n10:15<\/strong>
Joint development of a chocolate tasting<\/strong> (attributes, assessment, evaluation)
Karin Chatelain, ZHAW<\/p>\n13:00 Lunch break<\/strong><\/p>\n14:00
Tasting and evaluation of dark and light chocolates<\/strong>
Karin Chatelain, ZHAW<\/p>\n16:00 Break<\/strong><\/p>\n16:15<\/strong>
Chocolate bars with defects<\/strong> – is the cause in the production process or in the raw material?
Christa Schuster-Salas, Infopoint – Cocoa and more<\/p>\n16:45<\/strong>
Sensory changes during the storage of chocolate<\/strong>
Tasty transitions from\/via packaging into products containing cocoa and chocolate
Christa Schuster-Salas, Infopoint Kakao-und-mehr<\/p>\n17:00<\/strong>
Discussion with the speakers<\/strong>
Christa Schuster-Salas, Infopoint Kakao-und-mehr<\/p>\n17:15 End of the event<\/strong><\/p>\n<\/div>
Date: <\/b>18.09.2024 For established brands, a consistent taste is an important promise of trust to customers. Chocolate in particular can develop off-flavors for a variety of reasons. In the afternoon, a joint sensory test will take place under the guidance of our experts. We will send you product samples for the web seminar, please register in good time to ensure a smooth shipping process!<\/strong><\/p>\n Take part to sharpen your sensory skills and ensure the quality of your products!<\/p>\n<\/div> The practical course aims to provide participants with in-depth knowledge of the sensory analysis of chocolate. The internship also promotes the ability to identify and evaluate different sensory characteristics, which is crucial for ensuring a consistent flavor profile.<\/p>\n<\/div> 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.<\/p>\n<\/div> 9:00<\/strong> 9:15<\/strong> Conching and sensor technology<\/strong><\/p>\n 10:00 Break<\/strong><\/p>\n 10:15<\/strong> 13:00 Lunch break<\/strong><\/p>\n 14:00 16:00 Break<\/strong><\/p>\n 16:15<\/strong> 16:45<\/strong> 17:00<\/strong> 17:15 End of the event<\/strong><\/p>\n<\/div>
Language:<\/b> German
Location:<\/b> ZDS Solingen<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal of this workshop<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Costs<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
Sensor technology – tests with a major impact on quality<\/h2>\n
\nDespite different harvests, this promise can only be guaranteed through intensive sensory testing.
\nHowever, every product in the confectionery industry has different quality requirements. <\/p>\n
\nIn this web seminar, participants will be extensively trained to meet the challenge of perfect chocolate! <\/p>\n
\nZDS provides a variety of product samples for this purpose. <\/p>\nGoal of this workshop<\/h4><\/a><\/li><\/ul><\/div>
\nParticipants will learn how to systematically carry out sensory tests to ensure the quality and consistency of products.
\nThey will be able to use sensory methods effectively to optimize product development processes and make well-founded decisions in their day-to-day work. <\/p>\nTarget group<\/h4><\/a><\/li><\/ul><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>
Wednesday, September 18, 2024<\/h2>\n
Presentation of contents \/ organization<\/strong>
Christa Schuster-Salas, Infopoint Kakao-und-mehr<\/p>\n\n
Christa Schuster-Salas, Infopoint – Cocoa and more<\/li>\n<\/ol>\n
Joint development of a chocolate tasting<\/strong> (attributes, assessment, evaluation)
Karin Chatelain, ZHAW<\/p>\n
Tasting and evaluation of dark and light chocolates<\/strong>
Karin Chatelain, ZHAW<\/p>\n
Chocolate bars with defects<\/strong> – is the cause in the production process or in the raw material?
Christa Schuster-Salas, Infopoint – Cocoa and more<\/p>\n
Sensory changes during the storage of chocolate<\/strong>
Tasty transitions from\/via packaging into products containing cocoa and chocolate
Christa Schuster-Salas, Infopoint Kakao-und-mehr<\/p>\n
Discussion with the speakers<\/strong>
Christa Schuster-Salas, Infopoint Kakao-und-mehr<\/p>\n
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/07\/Christa-Schuster-Salas_500px.jpg\" "\\"Christa-Schuster-Salas_500px\\"")
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