#Japan #Tokyo #Food Technology #CMC Research #Sensory Evaluation

Upcoming Seminar on Sensory Evaluation

Overview

On January 26, 2026, CMC Research will host a comprehensive seminar focusing on the essential fundamentals and methodologies of sensory evaluation in food. Led by Masahiko Atobe from Atobe Engineering, this event is crucial for anyone involved in food research, development, or quality control. The seminar will be conducted via Zoom, allowing attendees from various locations to participate.

Details of the Seminar

Date and Time

• - Date: January 26, 2026 (Monday)
• - Time: 10:30 AM - 4:30 PM (JST)
• - Format: Live streaming via Zoom with a recording available for later viewing

Learning Outcomes

This seminar will cover several important topics:

• - Fundamental principles of sensory evaluation
• - Procedures and methodologies for conducting sensory evaluations
• - Practical applications in product development and quality management
• - Case studies highlighting effective sensory evaluation in the food industry

Target Audience

The seminar is designed for researchers, technicians, quality control personnel, and product developers within the food industry. Individuals from other sectors interested in sensory evaluation are also welcome, provided they focus on food products.

Registration Information

• - Standard Fee: ¥55,000 (tax included)
• - Newsletter Subscribers: ¥49,500 (tax included)
• - Academic Participants: ¥26,400 (tax included)

Registration includes all seminar materials and access to the recorded session for a limited time after the event.

Seminar Agenda

1. Introduction to Sensory Evaluation
- Basic concepts and the significance of sensory evaluations
- Differences between analytical and affective sensory evaluations

2. Methods of Sensory Evaluation
- Steps for conducting an effective sensory evaluation
- Goal definition in evaluations

3. Panel Selection and Training
- Criteria for selecting sensory panels based on sensory capabilities
- Importance of training for the success of sensory evaluations

4. Implementation of Evaluations
- Establishing protocols and psychological influencing factors affecting evaluations

5. Interpreting Sensory Data
- Statistical analysis of sensory data and its practical implications

6. Advanced Topics
- Identification of off-flavors and effective questioning techniques for consumer preferences

Speaker Profile

Masahiko Atobe

Masahiko Atobe, a registered engineer specializing in agriculture and general technical management, has extensive experience in product development across various food sectors. He has held significant positions, including Director of the Flavor Science Research Institute, and is now a consultant and lecturer focused on sensory evaluation methodologies.

Closing Thoughts

Sensory evaluation is often dismissed as simple; however, it requires a deep understanding and training to produce reliable data. This seminar aims to equip attendees with the necessary skills and knowledge to conduct effective evaluations.

If you wish to enhance your sensory evaluation skills and apply them effectively in food production, register today. Don’t miss this opportunity to learn from an industry expert!

For more information and to register, visit the CMC Research website.