{"id":12713,"date":"2025-12-18T16:20:31","date_gmt":"2025-12-18T08:20:31","guid":{"rendered":"https:\/\/research.utm.my\/ibd\/?p=12713"},"modified":"2025-12-18T16:20:37","modified_gmt":"2025-12-18T08:20:37","slug":"2-day-course-on-sensory-evaluation-for-food-product-development","status":"publish","type":"post","link":"https:\/\/research.utm.my\/ibd\/2-day-course-on-sensory-evaluation-for-food-product-development\/","title":{"rendered":"2-Day Course on Sensory Evaluation for Food Product Development"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" fetchpriority=\"high\" decoding=\"async\" width=\"725\" height=\"1024\" src=\"https:\/\/research.utm.my\/ibd\/wp-content\/uploads\/sites\/14\/2025\/12\/599481360_1681535309956777_1462609625838460701_n-725x1024.jpg\" alt=\"\" class=\"wp-image-12714\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udce2\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t39\/1\/16\/1f4e2.png\"> 2-Day Course on Sensory Evaluation for Food Product Development<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a><\/a>Enhance your knowledge and practical skills in sensory evaluation to support food quality assessment and product market readiness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udcc5\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t7e\/1\/16\/1f4c5.png\"> 14\u201315 January 2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udccd\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t2d\/1\/16\/1f4cd.png\"> Institute of Bioproduct Development (IBD), UTM<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udcb0\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t5a\/1\/16\/1f4b0.png\"> Fee: RM 1,200 \/ participant<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udd0d\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/tc1\/1\/16\/1f50d.png\"> Course Highlights:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Introduction to sensory analysis<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Physiology and selection of panellists<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Sensory analysis methods<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Sensory data analysis<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Hands-on practical session<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udc69\u200d\ud83c\udfeb\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t94\/1\/16\/1f469_200d_1f3eb.png\"> Speakers:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Assoc. Prof. Ts. Dr. Harisun Ya\u2019akob<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dr. Nor Farahiyah Aman Nor<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dr. Noor Azwani Zainol<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udcf2\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/td8\/1\/16\/1f4f2.png\"> Scan the QR code to register<img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\ude0a\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t7f\/1\/16\/1f60a.png\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2-Day Course on Sensory Evaluation for Food Product Development Enhance your knowledge and practical skills in sensory evaluation to support food quality assessment and product market readiness. 14\u201315 January 2026 Institute of Bioproduct Development (IBD), UTM Fee: RM 1,200 \/ participant Course Highlights: \u2022 Introduction to sensory analysis \u2022 Physiology and selection of panellists \u2022 [&hellip;]<\/p>\n","protected":false},"author":11205,"featured_media":12714,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30,14,15,13],"tags":[],"class_list":["post-12713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ibd","category-service","category-staff","category-training"],"_links":{"self":[{"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/posts\/12713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/users\/11205"}],"replies":[{"embeddable":true,"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/comments?post=12713"}],"version-history":[{"count":1,"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/posts\/12713\/revisions"}],"predecessor-version":[{"id":12715,"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/posts\/12713\/revisions\/12715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/media\/12714"}],"wp:attachment":[{"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/media?parent=12713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/categories?post=12713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/research.utm.my\/ibd\/wp-json\/wp\/v2\/tags?post=12713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}