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Upcoming Online Seminar on Sensory Evaluation of Food

On May 21, 2025, from 10:30 AM to 4:30 PM (JST), CMC Research Inc. is hosting a live online seminar titled "Mastering Sensory Evaluation of Food: Essential Skills and Techniques". The seminar will feature expert instructor Masahiko Atobe from Atobe Technical Office, providing valuable insights into the world of sensory evaluation in food products. Registration is open now!

Seminar Details

• - Date and Time: May 21, 2025, 10:30 AM - 4:30 PM (JST)
• - Platform: Zoom (with a recording available after the event)
• - Fees:

- General Participants: 55,000 JPY (tax included)
- CMC Research Newsletter Subscribers: 49,500 JPY (tax included)
- Academic Price: 26,400 JPY (tax included)

This seminar is perfect for researchers, technical staff, quality management personnel, and product development teams interested in enhancing their skills in sensory evaluation. While the content is primarily centered around food products, attendees from industries outside food can also benefit, provided they understand that the focus will be on food evaluation techniques.

Key Learning Outcomes

Participants will gain expertise in:

• - The basics of sensory evaluation of food.
• - Steps and methodologies in carrying out sensory analysis.
• - Case studies from the food sector illustrating the applications of sensory evaluation.
• - How sensory evaluation can facilitate product development and quality control in the food industry.

Why You Should Attend

Sensory evaluation is often perceived as being straightforward; however, generating reliable sensory data requires a deep understanding of the principles involved. Masahiko Atobe, an industry veteran with decades of experience in product development and sensory analysis, will guide attendees through the fundamentals, supported by real-world examples to enhance learning.

Seminar Schedule

1. Understanding Sensory Evaluation
- Basics and types of sensory evaluation
- Importance of analytical and preference evaluation
- Key considerations in analytical sensory evaluation

2. Steps in Analytical Sensory Evaluation
- Detailed procedures in conducting sensory evaluations
- Importance of defining objectives clearly
- Insights on how to effectively proceed with evaluations

3. Selecting Evaluators and Training Panels
- Criteria for selecting sensory panels
- Necessary qualifications for sensory panel members
- Training protocols for evaluators

4. Implementing Sensory Evaluation
- Choosing appropriate evaluation methods
- Guidelines for preparing samples
- The influence of environmental factors on sensory evaluation

5. Data Analysis and Interpretation
- Introduction to statistical tools for analyzing sensory data
- Techniques for detecting off-flavors and unacceptable attributes

Instructor Profile

Masahiko Atobe: A seasoned expert in sensory evaluation with a career spanning over 40 years. Previously the head of the Aji no Kagaku Research Institute and senior manager at POKKA, he currently runs Atobe Technical Office where he offers consulting services. He is also the vice president of the Food Engineers' Center in Japan.

How to Register

To participate in this insightful seminar, please visit the CMC Research seminar website for registration details. A viewing URL will be provided via email after registration. Don’t miss out on this opportunity to improve your skills in sensory evaluation of food!

Additional Resources

Participants can also look forward to numerous upcoming webinars focusing on cutting-edge topics like semiconductor lasers, wireless power technology, and more, all hosted by CMC Research Inc. Visit our website for a full listing of upcoming events!

Join us on this journey to master sensory evaluation and elevate your understanding of food products' sensory attributes!