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SGS collaborates as sponsor in the Course “Implementation of Sensory Food Analysis at Kitchen and Food Industry” that will take place at Sevilla between July 15th-17th, as part of Pablo de Olavide University’s Centro Cultural “Olavide en Carmona” Summer Courses.

Along with SGS, in this 25 hours’ length course as collaborators there are relevant companies such as Diputación De Sevilla, Fundación Cajasol, Fundación Cruzcampo and Consejo Regulador De La Denominación De Origen De Estepa Inn Flavours.

In order to move those attending the course towards the sensory food analysis, via conferences imparted by recognized professionals, the course has as main objectives:

  • To provide knowledge on perception and the human beings’ reaction mechanisms to stimula generated by observation or food ingestion
  • To discern sensory tests to perform and their interpretation whether it is implemented in kitchen or industry
  • To experience, to measure, to recognize and to describe the individual sensory facts experienced against a food product

The Course is aimed to professionals within the areas of scents, textures and new ingredients implementation, quality control and sensory analysis, food technologists, oenologists and oil press, food and beverage and Spanish organizations within the food sector, amongst others..

For more information and registrations, please contact:

Centro Cultural “Olavide en Carmona”
Casa Palacio de los Briones. C/ Ramón y Cajal, 15- 41410-CARMONA. Sevilla
t: 954.144.355.
f: 954.140.937
www.upo.es\olavideencarmona

Juan Manuel García Macías
Marketing and Communications Manager
SGS España
Lluch, 95-97 – 5ª
ES 08005 Barcelona
t: +34 933 20 3614
m: +34 646 983 212
f: +34 933 203 615

ABOUT SGS

SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With more than 75,000 employees, SGS operates a network of over 1,500 offices and laboratories around the world