Sensory training courses at the Oltmer Food Academy - the training division of Oltmer Food Consulting GmbH - on the testing of food is designed on the basis of practical requirements and features a balanced theoretical and practical structure. The aim is to provide participating customers with the know-how to prepare, implement and evaluate sensory examinations – as well as to train them regarding their own sensory capabilities.

Sensory training courses at the Oltmer Food Academy are modular, so that they can be combined according to the requirements of your company. The modules include:

• Theoretical fundamentals of sensory food evaluation
• Practical workshops, including sensory training regarding colour, taste, smell and texture in accordance with international standards
• Sensory tasting and statistical evaluation methods
• Intensive training in descriptive sensory evaluations, on request to compare your products with competitors’ products (e.g. for the identification of potential product or process optimizations)

The module content can be tailored to your company and your requirements. Each training participant receives detailed evaluations regarding their personal sensory skills.
The Oltmer Food Academy offers special sensory trainings together with relevant co-operating partners, e.g. on the subject of sensory evaluation of smoke.

Benefit from the technology centre capacities of Oltmer Food Consulting GmbH and its associated partners. With us, you can realise your innovation and research projects flexibly and promptly, without blocking your own production capacities for trials and product samples. The equipment of the various facilities cover all steps in the production of meat/sausage, plant-based and convenience products. This allows for product and process development which is completely focused on your requirements. From the outset, our technologists keep a close eye on the later scaling of the concepts to production on your machinery – for a smooth transition into serial production.

The OFC Pro-Senso Sensory Evaluation Software & App app is used to enter and analyse sensory evaluations in the day-to-day business of food companies. With it, results can be saved anonymously, long-term evaluations can be created, and data can be exported in alternative formats as well as easily archived. This offers a variety of advantages, including the immediate availability of results presentations and the possibility of very easily making comparisons with previous sensory evaluations, e.g. in the case of recurring sensory tastings in product development, quality assurance in production, sales/marketing or the determination of consumer expectations.

Manufacturers of meat and sausage can soon book condensed training packages for their staff that are tailored to their respective product range at Oltmer Food Academy, the specialist department for training courses at Oltmer Food Consulting GmbH.

The training content ranges e.g. from the presentation and selection of suitable raw materials, the functionalities and required dosing of ingredients to the process steps and parameters in production as well as aspects relevant to food safety issues. Particular attention is paid to the joint manufacture of products and the transfer of relevant industry and trade experience by the Oltmer Food Academy training team.

The courses are designed for participants who require further practical knowledge about the product groups manufactured in their company - amongst others for new staff without previous experince in the sector.

Sensory training courses at the Oltmer Food Academy - the training division of Oltmer Food Consulting GmbH - on the testing of food is designed on the basis of practical requirements and features a balanced theoretical and practical structure. The aim is to provide participating customers with the know-how to prepare, implement and evaluate sensory examinations – as well as to train them regarding their own sensory capabilities.

Sensory training courses at the Oltmer Food Academy are modular, so that they can be combined according to the requirements of your company. The modules include:

• Theoretical fundamentals of sensory food evaluation
• Practical workshops, including sensory training regarding colour, taste, smell and texture in accordance with international standards
• Sensory tasting and statistical evaluation methods
• Intensive training in descriptive sensory evaluations, on request to compare your products with competitors’ products (e.g. for the identification of potential product or process optimizations)

The module content can be tailored to your company and your requirements. Each training participant receives detailed evaluations regarding their personal sensory skills.
The Oltmer Food Academy offers special sensory trainings together with relevant co-operating partners, e.g. on the subject of sensory evaluation of smoke.

Benefit from the technology centre capacities of Oltmer Food Consulting GmbH and its associated partners. With us, you can realise your innovation and research projects flexibly and promptly, without blocking your own production capacities for trials and product samples. The equipment of the various facilities cover all steps in the production of meat/sausage, plant-based and convenience products. This allows for product and process development which is completely focused on your requirements. From the outset, our technologists keep a close eye on the later scaling of the concepts to production on your machinery – for a smooth transition into serial production.

The OFC Pro-Senso Sensory Evaluation Software & App app is used to enter and analyse sensory evaluations in the day-to-day business of food companies. With it, results can be saved anonymously, long-term evaluations can be created, and data can be exported in alternative formats as well as easily archived. This offers a variety of advantages, including the immediate availability of results presentations and the possibility of very easily making comparisons with previous sensory evaluations, e.g. in the case of recurring sensory tastings in product development, quality assurance in production, sales/marketing or the determination of consumer expectations.