Posted by William Mullane | September 14, 2020
Idaho Manufacturers Can Save 50% on Registration Fee
If your company is trying to manufacture best-in-class quality food products, this program is for YOU! Join Food Scientist Catherine Cantley of TechHelp and the University of Idaho for a fascinating exploration of the sensory side of food production.
The appearance, flavor, and texture of food are primary indicators of your customers’ purchase behavior and perception of value. While we have benchtop and inline systems to measure attributes, such as color and moisture, many of us don’t know how to objectively measure our critical-to-quality sensory attributes.
A well-tuned sensory program will help you reduce customer complaints and build brand loyalty. In fact, it is at the heart of where you set your product and process limits. This means sensory is crucial to ensuring your customers receive the quality they love and expect. In this course, you will learn how to integrate sensory into your existing continuous improvement, quality, and food safety programs. Participants will learn how to implement, manage, and maintain sensory quality validation and shelf life programs.
This course is not just another boring webinar. It is designed around a learn-and-apply model. Each participant will get a kit for hands-on activities that will reinforce the concepts learned. He or she will walk away with practical skills that can be applied immediately.
Who Should Take This Course:
- Anyone who needs to manage or develop their company’s quality program
- Anyone who is interested in gaining more knowledge of the regulatory and GFSI requirements for sensory and shelf life programs
- Example roles include: Quality Assurance personnel, Production Management/Supervisor, Production/Plant Management, Product Developers
By the end of this training course, participants will be able to:
- Understand how to use sensory to measure appearance, flavor, basic taste, and texture at key operating points
- Use scales to more objectively measure sensory quality, improving repeatability and reproducibility
- Understand how sensory can be used to minimize customer complaints and brand damage
- Integrate a sensory program into existing continuous improvement, quality, and food safety programs
- Understand how to use sensory and consumer data to define critical-to-quality (CTQ) attributes
- Understand how to set up and manage a training program
- Understand how to meet GFSI regulatory requirements related to shelf-life testing
- Registration fee of $285/person can be reduced by 50% for Idaho manufacturers thanks to our COVID-19 Recovery subsidy. Click the link to learn more.
- For registration assistance or questions, contact Jane Hokanson at 208-616-5191 or firstname.lastname@example.org.
- For course or COVID Subsidy information, contact Catherine Cantley at 208-426-2181 or email@example.com.
Catherine Cantley is a Food Processing Specialist with TechHelp and Assistant Professor at the University of Idaho School of Food Science. Catherine earned a B.S. in Biological Systems Engineering from Washington State University and an M.S. in Agricultural and Biological Engineering from Purdue University.
More Workshops & Webinars
- Janna Hamlett will teach intro to HACCP & Food Safety online & in person at the College of Southern Idaho (CSI) in Twin Falls on October 19 from 9 am – 5 pm MTN. She will follow up with a Safe Quality Foods Workshop on October 20-21 also online and live at CSI from 9 am – 5 pm MTN.
- Janna will host ourHazard Analysis Critical Control Points (HACCP) IHA Certified 8-hour Online CourseOnline on November 4 from 9 am – 5 pm MTN.
- Catherine Cantley will host a free leadership webinar on November 10 from 2-3 pm MTN. “Leading Transitions: Helping Others Through Change” features Ryck Tanner, Global Director, Leadership and Development at The J. R. Simplot Company.
- We will close out 2020 with our Internal Auditing Workshop online on December 1-2 from 8 am – 12 pm MTN.