Panel Trainings

The following trainings are available:

1) Training of sensory experts;
2) Aroma training;
3) Training of international sensory panel;

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1) Cider aroma training to the members of OLVI Group (A le Coq Estonia) on aroma of natural cider and typical off-flavors. 2013
2) Descriptive sensory analysis course to the food experts of Estonian Chamber of Agriculture and Commerce (Eesti Põllumajandus- ja Kaubanduskoda). 2013, 2014, 2015
3) Advanced sensory trainingcourseto the TEM food experts of Estonian Chamber of Agriculture and Commerce (Eesti Põllumajandus- ja Kaubanduskoda). 2015
4) Wine sensory and aroma training in Estonian Sommelier School (Eesti Sommeljeekool) 2013, 2014
5) Whisky aroma training to the members of Whiskey Club. 2013
6) Sensory and aroma training to AS Santa-Maria (Paulig Group) sensory panel on herbs and spices. 2014
7) Black pepper sensory and aroma training to professional chefs and food journalists from Finland, Russia, Lithuania, Denmark, Sweden, UK and Estonia. 2014
8) Practical sensory training course to the food experts of The Association of Estonian Food Industry. 2014
9) Basic sensory training to the members of The Association of Estonian Food Industry (Eesti Toiduainteööstuse Liit). 2013, 2014
10) Package-related off-flavors and taints in food to Estiko Plastar AS. 2014
11) Beer aroma training on the flavor of their selected product and typical off-flavors in beer. To Lehe Pruulikoda. 2014
12) Systematic training of the AS Santa Maria professional sensory panel.  Starting from 2014

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