#Japan #Tokyo #CMC Research #Sensory Evaluation #Masahiko Atobe

Exciting Online Seminar on Sensory Evaluation of Food

Date: October 29, 2025
Time: 10:30 AM - 4:30 PM JST
Hosted by: CMC Research, Inc.

Are you looking to enhance your understanding of sensory evaluation in the food industry? Mark your calendars for a comprehensive seminar focusing on the fundamentals and practical applications of sensory evaluation techniques. Led by the esteemed expert Masahiko Atobe, this seminar promises to equip attendees with the necessary skills to implement sensory assessments effectively in their organizations.

Overview of the Webinar

Sensory evaluation plays a crucial role in the research, development, and quality management of food products. This seminar aims to cover the following key topics:

• - Essential principles of sensory evaluation
• - Procedures for carrying out sensory analysis, primarily focusing on analytical sensory evaluation
• - Case studies demonstrating sensory evaluation applications in the food sector
• - How sensory evaluation informs product development and quality control

Participant Details

This seminar is tailored for researchers, technologists, quality control personnel, and product development staff within the food industry. However, individuals from other sectors interested in exploring sensory evaluation in food may also register.

Registration Fees

Participants can choose from the following fee structures:

• - General Admission: ¥55,000 (including tax)
• - Newsletter Subscribers: ¥49,500 (including tax)
• - Academic Rate: ¥26,400 (including tax)

By registering, attendees will also gain access to a recording of the seminar (available for a limited time) to revisit the content at their convenience.

What Will You Gain?

Participants will learn:

• - The basics of sensory evaluation strategies
• - Key procedures and methodologies for conducting sensory assessments
• - Practical examples of sensory evaluation used in product development and quality assurance

Speaker Profile

Masahiko Atobe is a renowned expert from the Atobe Engineering Office. With a career beginning in 1959, he has acquired substantial experience in the fields of product development and sensory analysis within various food sectors, including beverages, health foods, and more. He has been involved with leading organizations in Japan and has held significant roles, including Senior Manager and Director at various institutions.

Structure of the Seminar

The seminar will follow a structured program, addressing:
1. Basic Concepts of Sensory Evaluation
2. Analytical Sensory Evaluation Processes
3. Choosing Sensory Evaluation Panels
4. Training and Development for Evaluation Panels
5. Implementation Rules for Sensory Evaluation
6. Setting Up Evaluation Environments
7. Techniques for Identification Tests
8. Quantification and Scaling Methods
9. Profiling Sensory Characteristics
10. Analyzing Sensory Evaluation Data
11. Detecting Off-Flavors
12. Consumer Preference Testing
13. Supporting Sensory Evaluation with Analytical Data
14. Conclusion and Further Reading

Attendees will also participate in a Q&A session to clarify any uncertainties and enhance their learning experience.

Conclusion

The tools and knowledge gained in this seminar can significantly contribute to your work in research and development within the food industry. We encourage all interested parties to register and participate in what promises to be an enlightening event.

Registration Link

To sign up for the seminar, please visit CMC Research's website.

Don’t miss this opportunity to deepen your understanding of sensory evaluation in food and its impactful applications in the industry.