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.
5,897+
Students enrolled
GBP £ 149
GBP £ 215
Save 44% with our special offer
ๅ ณไบ่ฟ้จ่ฏพ็จ
100%ๅจ็บฟ
้ๆถ้ๅฐๅญฆไน
ๅฏๅไบซ็่ฏไนฆ
ๆทปๅ ๅฐๆจ็LinkedInไธชไบบ่ตๆ
2ไธชๆๅฎๆ
ๆฏๅจ2-3ๅฐๆถ
้ๆถๅผๅง
ๆ ็ญๅพ ๆ
่ฏพ็จ่ฏฆๆ
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.
่ไธ้่ทฏ
ๅ ฅๅญฆ่ฆๆฑ
- ๅฏนไธป้ข็ๅบๆฌ็่งฃ
- ่ฑ่ฏญ่ฏญ่จ่ฝๅ
- ่ฎก็ฎๆบๅไบ่็ฝ่ฎฟ้ฎ
- ๅบๆฌ่ฎก็ฎๆบๆ่ฝ
- ๅฎๆ่ฏพ็จ็ๅฅ็ฎ็ฒพ็ฅ
ๆ ้ไบๅ ็ๆญฃๅผ่ตๆ ผใ่ฏพ็จ่ฎพ่ฎกๆณจ้ๅฏ่ฎฟ้ฎๆงใ
่ฏพ็จ็ถๆ
ๆฌ่ฏพ็จไธบ่ไธๅๅฑๆไพๅฎ็จ็็ฅ่ฏๅๆ่ฝใๅฎๆฏ๏ผ
- ๆช็ป่ฎคๅฏๆบๆ่ฎค่ฏ
- ๆช็ปๆๆๆบๆ็็ฎก
- ๅฏนๆญฃๅผ่ตๆ ผ็่กฅๅ
ๆๅๅฎๆ่ฏพ็จๅ๏ผๆจๅฐ่ทๅพ็ปไธ่ฏไนฆใ
ไธบไปไนไบบไปฌ้ๆฉๆไปฌไฝไธบ่ไธๅๅฑ
ๆญฃๅจๅ ่ฝฝ่ฏ่ฎบ...
ๅธธ่ง้ฎ้ข
่ฏพ็จ่ดน็จ
- ๆฏๅจ3-4ๅฐๆถ
- ๆๅ่ฏไนฆไบคไป
- ๅผๆพๆณจๅ - ้ๆถๅผๅง
- ๆฏๅจ2-3ๅฐๆถ
- ๅธธ่ง่ฏไนฆไบคไป
- ๅผๆพๆณจๅ - ้ๆถๅผๅง
- ๅฎๆด่ฏพ็จ่ฎฟ้ฎ
- ๆฐๅญ่ฏไนฆ
- ่ฏพ็จๆๆ
่ทๅ่ฏพ็จไฟกๆฏ
่ทๅพ่ไธ่ฏไนฆ
