Welcome to WeSense
Contact us
Shelf life Study
Shelf-life Study
A practical introduction to shelf-life evaluation for food and beverage products. Participants will learn how to assess shelf life under both storage and accelerated conditions, using physical, chemical, and sensory methods.
Real case studies and hands-on activities will help you build a shelf-life plan tailored to your product.
Key Topics:
- Principles and importance of shelf-life evaluation
- Factors affecting product deterioration
- Testing methods: physical, chemical, sensory
- Sampling plan and shelf-life prediction models
- Case studies and best practice discussion
Perfect for: Product developers, R&D, QA/QC, food technologists, and academic professionals
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