IWA 7th International
Symposium on Off-Flavours in the Aquatic Environment
Monday Oct 3, 2005 Evening 6:00 - 9:30 pm NavCanada Theatre.
Sensory Analysis of Water: controlling geosmin, 2-methylisoborneol and other
odorants
Instructors:
Professor Andrea Dietrich, PhD from Virginia Tech, USA and Gary Burlingame
from the Philadelphia Water Department, USA
Assistant
Instructors: Monique Durand, Timothy Heim, Pinar Omur-Ozbek and Andrew
Whelton from Virginia Tech, USA and Marla Johnson from the Philadelphia
Water Department, USA
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This workshop
will provide participants with a wonderful “sniff and tell” experience.
Participants will be given an overview of sensory analysis basics, screened
for their ability for detect geosmin and 2-MIB, taught to use the
Attribute Rating Test to assess the intensity of earthy-musty odors, and
taught the 2-of-5 test, which was designed as a screening test for water
samples that are noticeably different and can readily be used for source
tracking and assessing treatment strategies. In addition, basics on sources
and controls of tastes and odors in drinking water will be discussed. The
workshop is for anyone interested in performing sensory analysis as part of
their efforts to monitor or improve water quality - plant operators,
laboratory staff, utility managers, customer-relations personnel, regulatory
personnel, engineering consultants, and researchers. No prior experience in
sensory analysis is required. The participants will benefit by receiving
hands-on training in odor-evaluation methods that they can readily implement
along with background for controlling taste-and-odor events. Participants
will receive a document that provides detailed descriptions of how the human
senses work, on facilities and personnel requirements for performing odor
testing, and standard operating procedures (SOPs) for the practical methods
covered during the workshop.
Reduced
Rate: $ 85 Canadian Dollars per person per session.
Registration:
Based on date of enrollment. The workshop is limited to 50 attendees because
of the hands-on nature of the training.
Register now!
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