Evaluating Sensory Properties of Dairy Products
*Preregister by Monday, March 8

This is an interactive session and preregistration is required. Participate in a range of interactive aroma and flavor exercises to explore the basics of objective descriptive sensory analysis (taste and smell) with a focus on dairy products. Learn the sensory properties that are most important to consumers and success in the market.

Roy Desrochers is a sensory expert at UVM Extension who has been supporting the food and beverage industry for over 35 years. His experience includes numerous global initiatives including milk, cheese, and yogurt. His focus is on the link between product sensory attributes, consumer acceptance, and sustained success in the market. A list of materials for the webinar will be provided.