Quality Assurance and Control
Food & Beverage
A course by
Massey University
An interactive, one-day course introducing sensory evaluation techniques for use in food industry quality assurance, blending both theoretical and practical learning.
NZ$782
inc GST
Enquire about international pricing
NZ$782
inc GST
Enquire about international pricing
Core skills this course teaches
Explain importance of Sensory Quality Control (QC) programmes
Students will be able to explain the role and significance of sensory quality control programmes in the food industry.
Recognise elements of a good sensory specification
Students will identify and describe the key components of an effective sensory specification.
What You're Signing Up For
This course introduces how to apply sensory evaluation in the context of quality assurance for the food industry, covering both theoretical and practical aspects. Aimed at those working with food quality assurance, technologists, technicians, and sensory specialists, the course builds on foundational knowledge and enables learners to apply key sensory QC methods and best practices.
Course Content
- Theoretical background on sensory quality control (QC) programmes
- Elements of sensory specification in food quality
- Key considerations for running and reporting sensory QC tests
- Practical experience in labs, including networking with tutors and attendees
- Comparison and application of key sensory QC methods
What you need to know first
Recommended: prior completion of Introduction to Sensory Evaluation short course
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Food quality assurance rolesFood technologist positionsSensory evaluation specialistFood quality control technician
