(Held on Friday, November 10) The 6th Lecture Meeting Co-Hosted by Food Processing Consultants' Center Registered in the Institution of Professional Engineers, Japan, and Tokyo University of Marine Science and Technology
Last Update : 2017-10-12 09:40
Tokyo University of Marine Science and Technology, Food Processing Consultants' Center
Registered in the Institution of Professional Engineers, Japan
The 6th Lecture Meeting
|Date & Time
||Friday, November 10, 2017
Lectures 14:00 - 16:50
Sociable party 17:00 - 18:30
||The Large Meeting Room, Rakusui-Kaikan, Shinagawa Campus
||The general incorporated association: Rakusui-kai
|Theme of lecture
1. Sensory evaluation of alcoholic liquors and flavor wheels
Lecturer: Hitoshi Utsunomiya, a member of the Food Processing Consultants' Center
(Director of Official Appraiser Office, Taxation Division II, Tokyo Regional Taxation Bureau)
Sensory evaluation is an essential skill in quality control and development of food products.
One of the important things before performing sensory evaluation is to standardize the terminology used for quality
evaluation among those who are involved in the evaluation. For this purpose, it is common to create a diagram
called flavor wheel for all kinds of food products. In a favor wheel, terms are arranged like a spoke of a wheel to
make it easier to understand the terms.
Taking alcoholic liquors as an example, the lecturer will explain the characteristics of flavor wheels of various
alcoholic liquors and how to create one, while introducing flavor wheels of soy sauce, coffee and suchlike and
how to select and train members of a sensory evaluation panel.
2. The recent trend in the international standards concerning HACCP
Lecturer: Goichiro Yukawa (Major: Management of Safe Food Distribution, Graduate School, Tokyo University of
Marine Science and Technology)
ISO 22000, which was issued over 10 years ago, has been under re-examination since September 2014 and the
process is in its final stage. On the other hand, Codex has been discussing HACCP, which forms the basis of food
safety management systems (FSMS) including ISO 22000, since 2016.
The lecturer will report the latest information on the on-going re-examination of these international standards that
will have a profound effect on HACCP and FSMS in the coming 10 years.
The 6th Lecture Meeting Co-Hosted by Food Processing Consultants' Center Registered in the Institution of Professional Engineers, Japan, and Tokyo University of Marine Science and Technology
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