The Institute for Food Safety offers a training course providing an introduction to the world of sensory analysis. How can the sensory organs be assessed, trained and compared in accordance with DIN standards? The Institute’s sensory analysis practices are explained in detail. The training programme also includes individual tests to assess the sensory organs.
Contents
- Introduction to sensory analysis (sensory physiology)
- Getting to know the basic taste categories (sour, salty, sweet, bitter, umami)
- Sense of smell: off-flavours (Sniffin Sticks)
- Simple description of sensory-relevant parameters in foodstuffs in accordance with DIN 10964
- Introduction to the assessment of test subjects (triangle test, comparison test, etc.)
Target group
- Quality management staff at food businesses
- Food retailers
- Schools/universities of applied sciences specialising in food/nutrition
- Officials involved in official food inspection
- Interested members of the public
Language
German
Registration information
Please register by 17 September 2026 at the latest.
Limited number of places!
This event will be held as an in-person event only.
Please note:
- Nicotine and coffee can have a negative effect on your sense of taste and smell.
- Strong scents, such as perfume, cream and the like, should not be used on the day of the training.
- Please inform us of any food allergies or intolerances when registering.
Technical Director and Lecturer
Horst Falzberger, MSc Quality
Management Officer and Food Assessor at
AGES, Food Safety Division
, Food Safety Vienna