Advanced Certificate in Functional Food Sensory Science

Name: Advanced Certificate in Functional Food Sensory Science
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The Advanced Certificate in Functional Food Sensory Science is a comprehensive course designed to equip learners with the essential skills required in the food and beverage industry. This course emphasizes the importance of sensory science in the development of functional foods, a rapidly growing sector that combines health benefits with great taste.

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À propos de ce cours

With the increasing demand for functional foods and beverages, there is a high industry need for professionals who understand the sensory aspects of product development. This course provides learners with a deep understanding of sensory evaluation, consumer testing, and statistical analysis, empowering them to create products that meet consumer preferences and expectations. By completing this course, learners will be able to demonstrate their expertise in sensory science and product development, enhancing their career prospects and opening up new opportunities in the food and beverage industry. This advanced certificate is an ideal way to stay ahead in a competitive and rapidly evolving field.

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Détails du cours

• Sensory Evaluation of Functional Foods: This unit covers the principles and methods used in sensory evaluation of functional foods. It includes sensory analysis techniques, such as discrimination testing, descriptive analysis, and affective testing, to evaluate the sensory properties of functional foods.

• Sensory Perception and Physiology: This unit explores the biological and psychological factors that influence sensory perception of food. It covers the anatomy and physiology of the senses, sensory neuroscience, and genetic factors that affect sensory perception.

• Food-Sensory Interactions: This unit examines the interactions between food and the sensory system. It includes the chemical and physical properties of food that affect sensory perception and the factors that influence food perception and acceptance.

• Sensory Testing Design and Analysis: This unit covers the design and analysis of sensory testing experiments. It includes the principles of experimental design, statistical analysis of sensory data, and the use of sensory software for data analysis.

• Consumer Testing and Acceptance: This unit examines the role of consumers in sensory evaluation of functional foods. It covers the principles of consumer testing, the factors that influence consumer acceptance of functional foods, and the use of consumer testing in product development.

• Functional Food Ingredients and Sensory Properties: This unit explores the sensory properties of functional food ingredients, such as probiotics, prebiotics, and phytochemicals. It covers the impact of these ingredients on the sensory properties of food, their stability, and their interactions with other food components.

• Sensory Quality Assurance and Control: This unit covers the principles of sensory quality assurance and control in the production of functional foods. It includes sensory specifications, sensory acceptance testing, and the use of sensory data in quality control.

• Sensory Science in Product Development: This unit examines the role of sensory science in product development of functional foods. It covers the use of sensory data in product design, the development of sensory profiles, and the optimization of sensory characteristics in product development.

• Sensory Eth

Parcours professionnel

The Advanced Certificate in Functional Food Sensory Science program equips learners with the necessary skills to excel in various roles within the food science industry. The 3D pie chart showcases the job market trends for these roles, presenting the percentages of professionals employed in each position. Roles like Sensory Scientist and Food Product Developer dominate the landscape, accounting for a combined 75% of the workforce. Meanwhile, Quality Assurance Managers and Business Development Managers fill essential functions in their respective domains. The ever-evolving food industry's primary and secondary keywords are woven seamlessly throughout the content, engaging users and providing valuable insight into the field's workforce composition. This visually appealing, responsive chart adapts to all screen sizes effortlessly, ensuring that users on any device can access and understand the data.

Exigences d'admission

Compréhension de base de la matière
Maîtrise de la langue anglaise
Accès à l'ordinateur et à Internet
Compétences informatiques de base
Dévouement pour terminer le cours

Aucune qualification formelle préalable requise. Cours conçu pour l'accessibilité.

Statut du cours

Ce cours fournit des connaissances et des compétences pratiques pour le développement professionnel. Il est :

Non accrédité par un organisme reconnu
Non réglementé par une institution autorisée
Complémentaire aux qualifications formelles

Vous recevrez un certificat de réussite en terminant avec succès le cours.

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ADVANCED CERTIFICATE IN FUNCTIONAL FOOD SENSORY SCIENCE

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London School of International Business (LSIB)

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05 May 2025

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