WeSense : Consumer & Sensory Research Company

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Sensory Evaluation Training Program

Our sensory evaluation training program offers variety of courses that cover all aspects of basic and advance sensory evaluation.

Sensory 101 Online Program (Free Online Course )

Description: This course introduce the basic principles of sensory evaluation...

Basic Sensory Evaluation Training Program

Description: A walk-through of descriptive analysis process...

Shelf-life Study

Introduction to R Program Training

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Tailor-made / In-house Training Program

Basic Sensory Evaluation Training Program

Basic Sensory Evaluation Training Program

Basic Sensory Evaluation Training Program

Basic Sensory Evaluation Training Program

Basic sensory evaluation training program

Description: This course introduce the basic principles of sensory evaluation that can be effectively applied in workplaces such as for new product development and quality control. Good practices for sensory evaluation and different types of sensory test methods, case studies, data analysis and interpretation will be discussed. Learn from the real problem-base cases.

Who should attend?

Product developer
Research and development
Quality assurance/quality control
Academia
Food technologist
Market researcher

Learning outcome:

Know the importance of sensory evaluation and its impact on food and personal care industries
Differentiate types of sensory test
Effectively apply sensory tests in various situations, such as new product development, product improvement, quality control, etc.
Familiarize with good practice in sensory evaluation

Intermediate sensory evaluation training program

Description: A walk-through of descriptive analysis process, a technique often used in sensory evaluation to find out the sensory profile of products. This training program will enable participants to get an overview of what needs to be done during panel development and training.

Who should attend?

Product developer
Research and development
Quality assurance/quality control
Academia
Food technologist

Learning outcome:

Panel screening and selection process
Hands-on experience in term generation, use of reference standards and scales, data analysis and interpretation
Conduct descriptive analysis in your own company

Advanced sensory evaluation training program

Shelf life study training program

Description:This course is to explore basic principles of shelf life evaluation, various methods used for shelf life determination in storage and accelerating conditions, factors affecting shelf life of foods and beverages, shelf life control tests including physical, chemical, and sensory methods, sampling plan and mathematic models for shelf life prediction including best practice through case studies, workshop and group discussion. At the end of course, you will get the overall shelf life plan for your products, including further recommendations for its’ best practice

Who should attend?

Product developer
R&D / food applicator
Quality assurance/quality control
Academia
Food technologist

Learning outcome:

Overview of shelf life evaluation in food and beverages
Appropriate methods to evaluate shelf life and factors influencing it
Shelf life sampling plan and data analysis for shelf life prediction
Food deteriorations and relationship between product properties and their shelf life
Review cases studies and best practice discussion

R program

Description: An introduction for R program including installing R and R studio as well as accessing R packages and creating R script. Basic experimental design and statistical analysis for new product development and sensory evaluation will also be taught.

Who should attend?

Product developer
Research and development
Quality assurance/quality control
Academia
Food technologist
Anyone whose career is related to data analysis

Learning outcome:

Installing R program, R studio, R packages
Perform data analysis for new product development, sensory tests