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This two-day, hands-on training course will teach you how to evaluate the sensory quality of food products using statistical descriptive analysis. Learn about how to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product. A background in statistics is NOT required.**
This two-day course will teach you how to avoid microbial contamination and how to produce safe food products. Learn the science and practice of food safety microbiology and what environmental factors influence the growth of pathogens and spoilage organisms in food. In addition, learn how to implement a successful HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks and how to take corrective actions.
