Workshop for students: Analysis of up-cycled products and their sensory evaluation

Goal of the workshop: Familiarization with the possibilities of using waste from the food industry. Analysis of finished up-cycled products (total content of phenolic substances) and their sensory evaluation.

The workshop will consist of two parts:

1. Analytical part

• we will explain what threshing is, what it contains and why it is advantageous to up-cycle it
• we will familiarize ourselves with the meaning of phenolic substances, we will propose a hypothesis regarding the change in the content of these substances in the threshed and the further processed product
• we determine the total content of phenolic substances in samples of dried malt and biscuits made from it
• we will statistically evaluate the analyzes and draw conclusions

2. Sensory part:

• introduction to sensory analysis of food, evaluator training, familiarization with electronic systems (e-eye, e-tongue, e-nose)
• practical examples from the training of evaluators - verification of one's own senses
• sensory evaluation of biscuits with the addition of dried malt
• evaluation of color profiles of biscuits with the addition of dried malt using the e-eye
• evaluation of the obtained results and drawing conclusions

Registration