Selection & Training of Assessors of Milk & Milk Products
Dairy Technology > Selection & Training of Assessors of Milk & Milk Products
Selection & Training of Assessors of Milk & Milk Products
This course has been designed to enable candidates to understand sensory analysis principles and determine ability in assessing milk and milk products sensory properties
Areas of study include
- Principles of sensory analysis and its application in sensory assessment of milk and milk product
- Determine individual participant sensory ability to detect or at least query samples
- Identification of participants with heightened abilities who can adjudicate in suspect
Booking Terms and Conditions
CAFRE Booking terms and conditions are available by clicking here.
Loughry Campus
Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.
Facilities
