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Introduction to Sensory Evaluation in Food

The world of food sensory evaluation is intricate and often misunderstood. Many believe it to be straightforward; however, delivering reliable data requires thorough understanding and study. This upcoming live seminar, hosted by CMC Research, aims to demystify the process while offering valuable insights and practical knowledge.

Seminar Overview

Date: July 29, 2026
Time: 10:30 AM - 4:30 PM
Location: Zoom (with recorded playback)
Lecturer: Masahiko Atobe, a skilled engineer and consultant from Atobe Engineering Office, specializing in the agriculture and comprehensive technological management sector.

The seminar will cover the fundamental concepts, procedures, and key points in sensory evaluation, especially focusing on taste and aroma.

What to Expect

Participants will benefit from a comprehensive understanding of:

• - Basics of sensory evaluation
• - How to conduct sensory evaluation in food, emphasizing analytical methods
• - Case studies in the food sector
• - Applications of sensory evaluation in product development and quality control of food products

With interactive sessions and Q&A opportunities, this seminar is tailored for researchers, technicians, quality control managers, and product developers within the food industry. Moreover, individuals outside the food sector can attend, provided they focus on food-related subject matter.

Registration and Fees

• - General Admission: 55,000 JPY (includes materials and playback access)
• - Newsletter Subscribers: 49,500 JPY
• - Academic Rate: 26,400 JPY

Those unable to attend the live session also have the option to access the recorded seminar within a limited period after the event.

Seminar Program

The seminar encompasses various components:
1. Fundamental Knowledge: Understanding the basics of sensory evaluation and distinguishing between analytical and hedonic approaches.
2. Procedural Steps: Clear guidelines for conducting evaluations, setting purposes, and emphasizing key points in methodologies.
3. Panel Selection: Choosing appropriate sensory evaluation panels and understanding their required competencies.
4. Training for Panels: Techniques for ensuring panel reliability through rigorous training frameworks.
5. Implementation Rules: The necessary environment and procedures for effective sensory evaluations.
6. Analysis Techniques: Exploring various methods for interpreting evaluation data and handling atypical results.

Meet the Speaker: Masahiko Atobe

Masahiko Atobe is a distinguished figure with extensive experience in the field of food development and evaluation. He has held significant roles in leading companies like Pokka Sapporo and has continued his career as an independent consultant after retirement. His deep understanding of sensory data and its applications makes him a valuable resource for professionals in the food industry.

By attending this seminar, participants will walk away with enhanced knowledge applicable to their ongoing work and research in sensory evaluation, ensuring they are equipped to produce and assess the quality of food products critically.

Conclusion

This seminar represents not just an opportunity for learning but a chance to network with like-minded professionals and exchange ideas relevant to the food industry. Don’t miss out on the chance to gain insights from an industry expert!

For more information and registration, please visit the official CMC Research site: CMC Research.

Join us and further your understanding of sensory evaluation in food!