Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you can understand and measure the sensory quality of foods. Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class. Through lectures and hands-on demonstrations, you will: * Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products * Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product * Learn how to evaluate the sensory quality of food products using statistical descriptive analysis * Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques This course includes a special visit to the Rutgers University Food Science Department and a tour of their sensory evaluation laboratories. You will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there. Ask questions and see research related to concepts just learned in the classroom! NOTE: A background in statistics is NOT required for this course. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists on September 28, 2018.