The Institute for Food Safety offers training courses introducing participants to the world of sensory analysis. How can the sensory organs be tested, trained and compared in accordance with DIN standards? Sensory practice at the institute is explained in detail. The training course also includes individual tests to check the sensory organs.
Contents
- Introduction to sensory analysis (sensory physiology)
- Getting to know the basic tastes (sour, salty, sweet, bitter, umami)
- Sense of smell: off-flavours (Sniffin Sticks)
- Simple description of sensory-relevant parameters in food according to DIN 10964
- Introduction to the assessment of test subjects (triangle test, comparison test, etc.)
Target group
- Quality management managers in food businesses
- Food retailers
- Schools/technical colleges focusing on food/nutrition
- Persons involved in official food monitoring
- Interested private individuals
Language
German
Registration
Please register by 8 April 2026 at the latest.
Limited number of participants!
This event will be held as an in-person event only.
Please note
- Nicotine and coffee can negatively affect 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 indicate any food allergies or intolerances when registering.
Technical director and speaker
DI Horst Falzberger
Quality Management Officer and Food Expert
AGES, Food Safety Division
Food Safety Vienna