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Food Processing and Food Sensory Techniques

tutoring & advice

 with Irynn Carole Fale

short description:
All about food preparation, formulation, preservation and sensory evaluation techniques.
long description:
This will be all about food processing. This can be for the
purpose of research or even for home-based application.

This will include the following topics:
a)Product Generation - deciding whether the idea is acceptable
and doable
b)Preparation/Formulation - deciding on how to prepare the raw
materials and the parameters that should be considered
according to target product profile and nutritional content
c) Preservation Technique - deciding on the process or method
to be used to preserve the food product
d) Stability Parameters - knowing the parameters to be tested
to monitor shelf stability of the food product
e) Sensory Evaluation Techniques - knowledge on how to conduct
and analyze data on different sensory evaluation techniques

level of difficulty:
all welcome
minimum class size:
7pm to 12 midnight (Philippine Time)
fee comments:
This will be for 30minutes to 1 hour session.
 session structure





Food Processing and Food Sensory Techniques

live session

All about food preparation, formulation, preservation and sensory evaluation techniques.

1h 0m

Available to book on the following pre-scheduled starting dates:

start: (GMT) 14 April 2012 14:00 internet time: @625 | view full details |

languages: English
fee: 5US$  (50lp)
payment: on satisfaction
delivery method: live online and self-paced

Quick Help


Irynn Carole Fale

description of :
I always get an excellent rating in all of
my student evaluation on teaching
strategies. I treat my students also as my
siblings. I always see to it that they are
learning from me. Whenever they find the
topic difficult, I look for strategies or
examples to make it easier for them to
grasps the concept. I am also open for
consultation at any time even through
emails, chat or SMS. I always make myself
available for them to answer their questions
and encourage them more with their
Teacher's qualifications:
I am a graduate of BS Food Technology. After
graduation, I worked in the industry (multi-
national companies) for almost 4 years as a
Food Scientist where I gained expertise on
conducting different food processing
techniques and even on product packaging and
nutrition. After which, I was hired as a
College Instructor handling subjects on
General Chemistry, Food Chemistry, Food
Microbiology, Sensory Evaluation and Food
Processing (Dairy, Meat, Fish and
's preferred teaching style:
- I am fond of using visuals to explain a
thought or a principle.
- In doing analysis, I always ask the
student to analyze it first according to
what he/she understood before I give
comments or corrections, if any. This is to
assure that the student will be practicing
critical thinking and will also give me
gauge on the level of knowledge on the topic
of the student.

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