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The German Society for Fat Science (DGF) has announced the second Sensory Evaluation Techniques (Sensor Technology Workshop). This workshop targets all individuals interested in "sensory evaluation" and aims to provide participants — regardless of their individual experience level — with the opportunity to deepen their knowledge, exchange ideas, and gain inspiration with like-minded individuals.
For those who have already attended the first seminar: It should be noted that despite the similar basic structure of the workshop, each sensory tasting session remains a unique experience. Different oils, varying subtle sensory differences, and new insights will be presented, allowing participants to refine their sensory perception, deepen their knowledge, and develop their skills. Therefore, participating for a second time will also provide valuable impetus for their daily work.
For new participants, a solid introduction to the professional sensory evaluation of olive and vegetable oils will be provided. They will be introduced to the fundamental methods and tools of sensor technology, conduct diverse tasting experiments, and learn how sensory analyses are used for quality control and product development.
Regardless of whether participants are new to sensor technology or wish to deepen their expertise, the seminar combines theoretical fundamentals with tasting sessions and practice-oriented discussions. This way, not only technical knowledge will be acquired, but also practical experience that can be directly applied.
Space is limited, so early registration is advised.
The second Sensory Science Seminar of the German Society for Fat Science (DGF) is scheduled for February 2026.
