TFTAK Invites to a Practical Training on Sensory Analyses

Professional sensory analysis helps describe product properties systematically and supports informed decisions in both food development and quality assessment.

Our food scientists - Sirli Rosenvald, Rain Kuldjärv and Maarja Maasikmets - will introduce key principles and methods and guide participants through practical exercises.

The practical training will be held in Estonian at TFTAK in Tehnopol, Tallinn.

🧋 4 November, 10:00-14:00 - focus on beverages and vegetables

🥛 5 November, 10:00-14:00 - focus on meat, dairy and related products

Participation is free of charge. The group is limited to 30 participants.

Register your interest by 7 October: https://forms.cloud.microsoft/e/wcB4PNRHqu

Additional information: tarbijauuring@tftak.eu

The training is free of charge for participants and is organised within the framework of the Food Innovation Technologies Infrastructure (TOIT) programme.