Executive Development Programme in Sensory Food Development Strategies: Future-Ready Techniques
-- ViewingNowThe Executive Development Programme in Sensory Food Development Strategies: Future-Ready Techniques is a certificate course designed to equip learners with essential skills for career advancement in the food and beverage industry. This program emphasizes the importance of sensory evaluation in food development and how it can be used to create products that meet and exceed consumer expectations.
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โข Sensory Science for Food Development: Understanding the fundamental principles of sensory science and how they apply to food development. This unit will cover topics such as taste, flavor, texture, and aroma, and their role in the sensory experience of food. โข Advanced Sensory Evaluation Techniques: Explore advanced sensory evaluation techniques, including discrimination testing, descriptive analysis, and time-intensity testing. This unit will also cover the use of sensory data in product development and optimization. โข Sensory Testing Methodologies: This unit will cover the design, implementation, and analysis of sensory tests, including sample preparation, test design, data collection, and data analysis. โข Sensory Marketing Strategies: This unit will explore the role of sensory cues in marketing and branding, including the use of visual, auditory, and olfactory cues to create memorable brand experiences. โข Sensory Innovation and Trends: This unit will cover the latest trends and innovations in sensory food development, including the use of virtual reality, augmented reality, and artificial intelligence. โข Sensory Design Thinking: This unit will introduce the concept of design thinking and how it can be applied to sensory food development. Participants will learn how to use empathy, ideation, and prototyping to create innovative and user-centered food products. โข Sensory Analytics and Predictive Modeling: This unit will cover the use of sensory analytics and predictive modeling in food development. Participants will learn how to use data to predict consumer preferences and optimize product development. โข Sensory Quality Assurance and Control: This unit will cover the principles of sensory quality assurance and control, including the development and implementation of sensory specifications, monitoring, and control procedures. โข Sensory Regulation and Compliance: This unit will cover the regulatory landscape of sensory food development, including the role of government agencies and industry standards. Participants will learn how to ensure compliance with regulations and industry standards.
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