SENSORY EVALUATION SHORT COURSES

(Offered through University Extension)
SENSORY EVALUATION OF OLIVE OIL
October 21-22, 1999

This two-day course is designed to teach you how to evaluate olive oils by tasting the most recent olive oils from California and Europe. The course is a blend of tasting and lecture to teach theory and provide applied experience in evaluating oils.
LOCATION: AGR Room, Buehler Alumni and Visitors Center, Old Davis Road, UC Davis Campus
REGISTRATION: (800)752-0881 or (530)757-8777; FAX: (530)757-8558; Email: aginfo@unexmail.ucdavis.edu or visit University Extension's website at: http://universityextension.ucdavis.edu INTRODUCTION TO STATISTICAL METHODS FOR SENSORY EVALUATION OF FOODS
April 6-8, 2000

This course introduces statistical analysis to the beginning sensory scientist with little or no statistical background. It is also an excellent update on applying statistical procedures for the experienced professional. Through the use of systematic, easy steps, the program demonstrates how to perform statistical tests and provides a solid basis of understanding for those who wish to progress to more complex techniques. Program content concentrates on the logic and reasons for applying statistical test--it does not treat statistics merely as a branch of mathematical theory.
CONTINUING EDUCATION UNITS: 1.7 hours
LOCATION: Buehler Alumni and Visitors Center, Old Davis Road, UC Davis Campus
REGISTRATION: (800)752-0881 or (530)757-8777; FAX: (530)757-8558; Email: aginfo@unexmail.ucdavis.edu or visit University Extension's website at: http://universityextension.ucdavis.edu SENSORY EVALUATION: OVERVIEW AND UPDATE
April 10-12, 2000

This course is designed for both the beginner and the more experienced professional who want an overview of sensory evaluation and wish to understand the reasons why tests can be set up in some ways and not in others. The latest state-of-the-art techniques are explained clearly along with enough of the theory behind the tests so that the sensory professional can see why tests are set up in specific ways. From this base, the professional can modify and custom-design techniques specific to the product being tested. Frequently, sensory professionals try to fit the food to the test rather than design a test for the food. For example, methods used to test tomatoes will not work well for hot peppers.
CONTINUING EDUCATION UNITS: 1.7 hours
LOCATION: Buehler Alumni and Visitors Center, Old Davis Road, UC Davis Campus
REGISTRATION: (800)752-0881 or (530)757-8777; FAX: (530)757-8558; Email: aginfo@unexmail.ucdavis.edu or visit University Extension's website at: http://universityextension.ucdavis.edu Back to: 1999-2000 Short Courses