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(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
Location The Large Meeting Room, Rakusui-Kaikan, Shinagawa Campus
Co-Sponsored by 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)
 (Lecture Summary)
 
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)
 (Lecture Summary)
 
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.

Details

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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