Sensory and Organoleptic Food Assessment

Course Duration: 5 Days

Who Should Attend?

This advanced training course targets Food Safety and Hygiene Auditors, Inspectors, Personnel, Supervisors and Managers working in Food Control Sections in Municipalities, Government Agencies, Catering Companies, Restaurants, Farms and other Food Related Industries.


Course Outline:

  • Introduction
  • Definitions
  • Food Preservation History
  • Food Preservation: Why?
  • Food Preservation types
  • Drying
  • Canning
  • Low Temperature Preservation
  • Food Irradiation
  • Definitions
  • Radiation Sources
  • History of Food Irradiation
  • FDA Approved Dosages of Irradiation
  • Irradiation processes
  • Food Fermentation
  • Fermentation
  • Pickling
  • Dairy Products & Preserved products
  • Bread Preservation
  • Softdrinks and Juices Preservation

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