Objective:
Sensory attributes of food are very essential parameters to measure and ensure the quality of food, especially among food industries. At the end of the activity, participants are expected to conduct discriminatory, acceptability, and preference tests, as well as be able to analyze data and make conclusions based on the result of the sensory evaluation test.
The seminar-workshop was initially packaged for a particular food industry in 2011. Faculty experts from the Department of Food Science and Chemistry served as the resource persons utilizing the Department’s laboratory facilities.
Duration / Date:
Two days
Target / Beneficiaries:
Food service providers, food manufacturers and/or industries, the academe and other individuals who want to engage in the food business
Cost of Participation:
Minimum of PhP 2,500, depending on the arrangements with clients
Office in Charge:
Office of Extension and Community Service
Department of Food Science and Chemistry
College of Science and Mathematics
University of the Philippines Mindanao
Contact Details:
Prof. Virginia P. Obsioma, PhD
Chair
Department of Food Science and Chemistry
College of Science and Mathematics
University of the Philippines Mindanao
Mintal, Tugbok Disrict
Davao City
Tel. no.: (082) 293 0312
E-mail: [email protected]
Mr. Michael A. Gatela
Director
Office of Extension and Community Service
University of the Philippines Mindanao
Mintal, Tugbok District
Davao City
Tel. no.: (082) 293 0494
E-mail: [email protected]