JD: Sensory Professional Trainer for
Technical Sensory Training and calibration with current panelists
· Looking for a Sensory professional to conduct sensory training to induct 10 new members into their existing sensory team and then calibrate the entire team through structured training sessions.
· The purpose of this project is to formally integrate new members into the existing team of sensory professionals and calibrate the team to consistently achieve statistically relevant product reviews.
Period of Performance:
· 15 months
· Complete (2) 2 full-day training sessions and (5) half-day training sessions
General Requirements.
· Looking for an experienced Sensory professional with extensive training experience within various industry food and beverage and packaging companies.
· Training experience must include Descriptive Sensory Analysis methods and skills such as.
· The training professional must be able to train a group of 10 new panelists at a facility in Natick MA.
· In addition, a refresher course along with calibration of the new panelists and integration into our current group of trained Technical panelists will be conducted.
· Panelists will review and train to reference standards for textures, mouthfeels and consistency of products as well as off notes, rancidity, stale, oxidized, metallic, musty.
The sensory training program shall consist of the following steps:
(1) Initial training session of only the new panelists (2 full training days)
(2) Follow-up training session (2 full training days)
(3) Half day training sessions (Quantity: 5)
(4) Monitored homework assignments (in between scheduled training sessions)
Personnel Qualifications:
· The training professional should also be familiar with Operational Rations and have experience with the sensory characteristics and storage of shelf stable food products and shall utilize CFD’s established Sensory Bucket Lexicon of descriptors.
· Understanding of and experience with Sensory Science, Descriptive Analysis and with training and calibrating panel groups to specific attributes, picking up off notes and training to reference standards and set standards to texture, mouthfeel rancidity and other common sensory defects seen with shelf stable food products.
Prepare and deliver quarterly Activity Reports to the Government with the following information:
Summary of work accomplished during the reporting period and percent complete
Any problem areas or potential problem areas
Schedule of activities planned for the next reporting period
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