GERSTEL, Inc. and Tufts University Sensory and Science Center (TUSSC) announce an upcoming Sensory Directed Chemical Analysis Workshop scheduled for February 12th – 13th, 2019, at the Tufts University Sensory and Science Center in Medford, Massachusetts. The objective is to integrate sensory and instrumental analysis for investigating off-odors in consumer products, such as foods, beverages, personal care, household products and packaging materials. The course will include lecture, hands-on and interactive discussions. The course is designed for analysts, sensory panelists and managers who need to integrate and effectively communicate sensory and chemical data to solve challenging problems.
Who should attend: Analysts, Sensory Panelists, Managers
AGENDA
Tuesday, February 12th:
9:00am-9:30am: Introduction
9:30am-10:30pm: Physiology of Taste and Smell (Interactive). Basic tastes, mouth feels, aromatics, intensity
10:30am-10:45am: Break/Discussion
10:45am-11:45am: Aromatic Classifications and Lexicons (Interactive), Common odor categories. Intensity scales and ODP scale
11:45am-12:00pm: Break/Discussion
12:00pm-1:00pm: Aroma Analysis (Interactive). Safety in Aroma Analysis. Aroma Sampling. Blotter Strips
1:00pm-2:00pm: Lunch/Discussion
2:15pm-3:00pm: Sampling Techniques: Solid Phase Microextraction (SPME), Stir Bar Sorptive Extraction (SBSE), Dynamic Headspace, Air Sampling
3:00pm-3:15pm: Break/Discussion
3:15pm-5:00pm: Thermal Desorption (Interactive). Thermal Extractor (TE-1). Headpace Sampling
Wednesday, February 13th:
9:00am-11:00am: Block 1 Rotation. Advanced Sensory (Interactive). Dynamic Dilution Device. Blotter Strips. Introduction to ODP (Interactive). Dynamic Headspace (DHS). Adsorbent Trap Selection
11:00am-11:15am: Break/Discussion
11:15am-12:00pm: Separation, Detection, Data
12:00pm-1:00pm: Lunch/Discussion
1:00pm-3:00pm: Block 2 Rotation. Advanced Sensory (Interactive). Introduction to ODP (Interactive)
3:00pm-5:00pm: Roundtable Discussion, Additional ODP Time
Register On-Line at: