Talks |
Date / Place |
OVERVIEW OF SENSORY EVALUATION METHODS WITH SOME ADVANCES
Measurement of human responses through sensory evaluation methods is now one of the latest scientific tools necessary in product development, improvement, quality assessment and customer satisfaction measurement. Sensory evaluation is a relatively new scientific discipline which had gained global attention largely because of its usefulness in the fields of research, quality assurance and marketing. The presentation provides an overview of the concept, nature, uses and practical applications of the different S.E. methods including approaches to data collection, analysis and reporting through the use of the “MMG’s 6Ds of scientific Reporting”. Some of the latest statistical techniques like the Gatchalian Modified Control Chart (GMCC) will also be presented in connection with panelist selection and calibration in the development of a product profile utilizing Quantitative Descriptive Analysis (QDA). Some examples of physico-chemical instruments to correlate with sensory characteristics will be shown to emphasize the importance of newly developed equipment in the assessment of difficult product characteristics like size, color and texture. Finally advances in the applications of sensory evaluation as they relate to health and nutrition of human beings will be presented. All these should show the great importance of sensory quality measurement particularly at work in the academe, industry and government.
| 18 Oct 2011, 06:30 PM to 09:00 PM
Venue
Tulip Room, Food Haven, Singapore Polytechnic Staff Centre, 500 Dover Road, Singapore 139651
| Biobased and biodegradable food packaging materials
This workshop will discuss degradability and the way biodegradability is assessed, including the controversial additives that make petroleum-derived polymers oxo-biodegradable. This will be followed by a review of all the biobased and/or biodegradable polymers currently available for food packaging including their important properties and potential applications.
The new field of bionanocomposites will also be described together with environmental aspects including Life Cycle Assessment (LCA) and Carbon Footprinting (CFP). A laboratory session will provide participants with knowledge about the production and performance profile of bionanocomposite food packaging films. Finally, the implications of the decision by several major FMCG companies to adopt biobased but not biodegradable rigid plastics will be discussed.
Attachments: Biobased & biodegradable food packaging materials | 30 Nov 2011, 09:00 AM to 05:00 PM
Venue
T11B Level 3, Exchange Room, Singapore Polytechnic
| Safety and Legislative Aspects of Food Contact Materials
This workshop will discuss current safety and legislative aspects of food contact materials in the USA and EU including the very recent Regulation 10/2011, known as the Plastics Implementing Measure. This prescribed changes in the simulants used for migration testing and a laboratory session will determine migration of styrene into simulants following the new EU procedures. Current issues around BPA, plasticizers, printing inks (which are largely unregulated) and recycled paper packaging (such as mineral oils) will also be discussed.
Attachments: Safety & Legislative Aspects 29 Nov 2011 | 29 Nov 2011, 09:00 AM to 05:00 PM
Venue
T11B Level 3, Exchange Room, Singapore Polytechnic
| Interaction of Food Molecules
This professional talk will provide the audience with a better understanding of how proteins and polysaccharides interact will enable the develpment of improved encapsulation systems,emulsions,composites and nanoparticles.
Attachments: Please click here for more information | 07 Apr 2011, 06:30 PM to 09:00 PM
Venue
Singapore Polytechnic
| Application of Five Senses Communication Model to Design The Palatability of Green Tea Beverage
As a consumer-based approach to the improvement of quality of food products, the Food “Kansei” Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It could be applied to correlate the physicochemical properties with the food perception, preference and pleasantness quantitatively. The model was applied to the practical design of flavor- and taste-active components in green tea beverages.
Attachments: Click here for more Details | 14 Feb 2011, 06:30 PM to 08:00 PM
Venue
Singapore Polytechnic Staff Centre
| Distance Education as a Major Thrust of Food Security
Attachments: Details | 17 May 2010
Venue
Singapore Polytechnic Staff Centre
| Tea & Cancer Prevention: From a Scientist's Perspective
Attachments: Click here for Details | 29 Apr 2010
Venue
Hotel Royal @ Queens
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