Workshop A: Use of sensory techniques in quality control of foodEmilia Martinsdottir
Icelandic Fisheries Laboratories (IFL)
Skulagata 4, 101 Reykjavík, Iceland
Tel: +354 530 86 00;
Fax: +354 530 86 01
 emilia rf.is
 www.rf.is
Adrienn Hegyi & Tünde Kuti
Campden & Chorleywood Hungary
1107 Budapest Szállás str. 21.
Tel: +36 1 433 14 84; Fax: +36 1 433 14 80
a.hegyicampdenkht.com
www.campden.hu; www.campden.co.uk
The aim of the presentation is to show how we have to choose the appropriate methods in accordance with the goals.
The presentation is intend toed show the existing sensory techniques for using quality checking, which are widespread in all over the word and focus on the advantages and disadvantages of these methods. The part of the workshop is dealing with the new improved sensory techniques such as “sensory benchmarking” for using quality checking and the participants are sharing their previous knowledge via group discussion.
In the presentation the content and depth of the information provided by different methods, the testing requirements (number of assessors, samples, etc.) in the different stages of the quality control will be discussed. The implementation of different methods will be demonstrated through practical examples.
During the presentation we will give examples about the improved sensory methods, which are using in quality control. As a part of this firstly an example of a product specific quality checking on fish will be presented. This is a sensory system reflecting different quality levels in a simple and documented way. Secondly a systematic evaluation of the sensory techniques – older and improved - of the quality control will be presented in order to show the acceptance of products.
 Slides E-Martinsdottir
Slides A. Hegyi Back to programme | 
