Scribd Logo
Upload

Welcome to Scribd!

  • Panel Training and Qualification, Method Validation and Monitoring

    Uploaded by

    Daiana Mesquita
    130 views7 pages
    This paper describes all the steps carried out after having defined the method: assessor selection, basic and specific training. Qualification of assessors (individual performance checking) and method validation (panel performance checking) Due to the scarce references in sensory method accreditation. Many of the tests and criteria proposed are original. They could be helpful for other laboratories dealing with sensory quality control of food products. Especially those with quality distinctiveness labels.

    Original Description:

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This paper describes all the steps carried out after having defined the method: assessor selection, basic and specific training. Qualification of assessors (individual performance checking) and method validation (panel performance checking) Due to the scarce references in sensory method accreditation. Many of the tests and criteria proposed are original. They could be helpful for other laboratories dealing with sensory quality control of food products. Especially those with quality distinctiveness labels.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    130 views7 pages

    Panel Training and Qualification, Method Validation and Monitoring

    Uploaded by

    Daiana Mesquita
    This paper describes all the steps carried out after having defined the method: assessor selection, basic and specific training. Qualification of assessors (individual performance checking) and method validation (panel performance checking) Due to the scarce references in sensory method accreditation. Many of the tests and criteria proposed are original. They could be helpful for other laboratories dealing with sensory quality control of food products. Especially those with quality distinctiveness labels.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 7

    20455

    You might also like