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.
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Will the practical exercises involve comparing FNF products and identifying specific sensory differences, or will participants mainly learn how to structure and record a sensory analysis?