Company specialists participated in a two-day intensive workshop, “Sensory Analysis: A Tool for Food Quality Control and Improvement.”
The event focused on methods for assessing the organoleptic characteristics of products, enabling higher quality standards and meeting consumer expectations.
During the training, technologists worked with various sensory analysis methods, studying the impact of raw materials and production processes on the taste, aroma, and texture of finished products. Special attention was given to implementing sensory control within the company’s quality management system.
Practical exercises allowed participants to gain skills in professional tasting, evaluating taste consistency, and identifying potential ways to improve recipes.
Training of this format helps enhance the team’s qualifications and introduce new approaches to quality control.