Master Sensory evaluation Training Courses

Advanced Coffee Technology and Quality Control Training Course equips participants with the latest scientific, technological, and quality management insights to improve productivity, enhance sensory evaluation, and ensure international compliance standards.

Developing Products with Alternative Sweeteners (Stevia, Monk Fruit) Training Course provides participants with comprehensive knowledge and practical skills to formulate, develop, and market products using alternative sweeteners.

Formulating for Sugar Reduction and Natural Sweeteners Training Course equips professionals with the latest knowledge, techniques, and tools to effectively design reduced-sugar formulations that align with consumer preferences, regulatory frameworks, and sustainability goals.

Formulation for Salt and Sodium Reduction Training course is designed to address one of the most pressing health and industry challenges of our time: reducing sodium levels in food without compromising taste, safety, or quality.

High-Fidelity Flavor Matching and Replication Training course is designed to equip professionals with advanced techniques for precise flavor identification, reproduction, and consistency in the food and beverage industry.

Natural Colors and Flavor Extraction Methods Training Course provides comprehensive knowledge on modern extraction methods, innovative processing technologies, and trending applications of natural pigments and flavors.

Specialty Tea Processing and Flavor Development Training Course equips professionals, entrepreneurs, and tea enthusiasts with the latest skills in advanced processing techniques, quality enhancement, and innovative flavor infusion.

The Science and Production of Wine and Spirits (Enology/Distilling) Training Course offers an in-depth understanding of the scientific, technical, and sensory aspects of fermentation, distillation, and product maturation.

The Science of Texture and Rheology in Product Design Training Course provides an in-depth understanding of how texture, viscosity, and flow behavior influence product performance, sensory experience, and consumer acceptance.