A workshop focusing on using the senses as quality tools will be held June 6–10 in Florida. The course will be facilitated by Nancy McDonald, president of M&M Consulting & Laboratory Inc. She will show participants how to use their senses of taste, smell and sight to evaluate the overall quality of food and beverages. The training is targeted to sensory scientists, food scientists, product developers, flavor/food ingredient account representatives, market researchers and quality assurance/control representatives.

The event will be held at The Shores Resort & Spa at Daytona Beach Shores, Florida. For more information, visit www.newslow.com.

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