Web-Seminar: Sensory evaluation of cocoa SEC-2241
18.11.2022
The web seminar specifically addresses sensory science and sensory methods for the raw material cocoa, which is the building block of flavor development for chocolate.
Content and goals:
The web seminar deals with sensory analysis as a tool and with sensory methods to support product development and marketing. Furthermore, we will conduct a sensory tasting of different cocoa varieties from different provinces together. (For the web seminar we will send you product samples, please register in time for a smooth shipping process).
The event will be rounded off by research into the causes of off-flavors.
Contents:
- Cocoa - building blocks of flavor development
- Sensory methods to support product development and marketing
- Introduction to the sensory physiology and perception of cocoa
- Cocoa flavor development during further processing stages
- Joint development of a tasting (attributes, evaluation, evaluation) of different cocoa varieties
- and much more
Target group:
The seminar is aimed at interested parties from the entire value chain of the cocoa and chocolate processing confectionery industry, but especially at people who see sensory technology as an auxiliary tool for their daily work.
This includes the areas of marketing & purchasing, product development as well as production & quality assurance.
Verwendete Schlagwörter:
Termin(e)1
Maximale Teilnehmeranzahl
20 Teilnehmer im gesamten Seminar
3 Teilnehmer
je Unternehmen
Sprache(n):
- EN
