A comprehensive course exploring how advanced sensory evaluation techniques and survival analysis can be used to estimate shelf life. Participants will model spoilage behavior, apply Arrhenius and Q10 equation, and use statistical software to interpret sensory data

This session focuses on understanding the physical behavior of food products through texture and rheology analysis. Participants will explore instrumental methods and learn how these parameters influence product stability, sensory perception, and consumer satisfaction.

The final day explores the molecular foundations of aroma and flavor. Attendees will identify key aroma compounds, perform olfactory training with reference standards and gain skills in descriptive sensory profiling based on molecular attributes.