Seamless learning. From day one.
In the International Meat Sensory Program, each participant works with a provided Sensory-ID™ Training Device for course materials, videos, exercises, calibration, tastings and assessments in a shared digital learning environment.
More than a tablet on the table.
The device is part of the program and its visual identity. It is preconfigured for the course, clearly labelled and provides direct access to the Sensory-ID™ training environment.
Guided together. Learned individually.
The digital environment provides a shared rhythm while allowing individual work.
The instructor opens the next learning section or exercise on their Instructor Device.
Training Devices open the intended content synchronously, avoiding searches and incorrect pages.
During tastings, assessments and reflection, each participant works independently again.
Sensory-ID makes group values, references, development and differences immediately available for discussion.
Device and tasting work together.
Technology documents samples, codes, assessments and learning progress at the point where sensory perception occurs.
Modern learning needs modern tools, beyond a slide about them.
An idea from Didactics in the Trades is put into practice in IMSP.