Sensory evaluation in the manufacturing industry – quality control

Dates

19 June 2025

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Prices

Members - £640 + VAT
Non-members - £835 + VAT

Venue

Campden BRI, Chipping Campden

Delegate feedback (2023 & 2024):

Very good at explaining, interactive and engaging.
Will now drive a review or current process, procedures and environment to see if we need to make any improvements.
Inclusive, and where required clarified and explained.
The course content was covered in detail with practical activities.
Extremely knowledgeable tutor.

Inhouse training feedback:

One of the standout features of the course was its practical application. The hands-on exercises and real-world examples provided a valuable opportunity for our team to translate theoretical knowledge into practical skills, directly applicable to our industry. This experiential learning approach has undoubtedly equipped us with the tools needed to excel in the competitive landscape of the ingredient and Condiment manufacturing sector - Condimentum Ltd

Benefits of attending

This course provides information on the essentials of using sensory evaluation in industry to monitor sensory quality control. Delegates will be taught the principles of sensory screening and how to screen assessors in order to have confidence in feedback during taste panels; best practice, vocabulary generation and understanding; and specification development. Methodology for quality control will be demonstrated with the aim of providing a variety of solutions to manufacturing objectives.

Typical attendees usually include those with basic knowledge or who are new to sensory science. They will gain an understanding of the importance of using sensory evaluation techniques to monitor and help improve quality of products in the food and drink industry. This course will fulfil the requirements of BRCGS Global Standard Food Safety Issue 9 (BRCGS 9).

Training Course content

Overview of sensory science – its application in quality assessments and benefits of use
Techniques used for screening of sensory assessors
Techniques for training of screened assessors
Practical considerations for sensory testing – best practice, facilities and assessors
Methodology used in the management of sensory quality control
- Grading
- Rating
- SACCP
- Specifications

Course Aims

To provide detail in the essential requirements of sensory for quality control
To demonstrate the process of screening as a fundamental requirement of sensory panel recruitment
To discuss how assessor, method, sample and environmental factors can have an impact on results
To introduce a variety of sensory methodology to monitor quality control in the manufacturing process
To provide essential requirements and capabilities to comply with BRCGS 9

Learning Outcomes

At the end of the course you will be able to: -

Recruit a sensory panel for quality control purposes.
Understand why the screening process is so valuable in determining assessor competency by participating in a series of relevant practicals.
Identify suitable assessors for specific tasks.
Lead a discussion why best practice is important in the work place
Identify the differences in sensory quality control methodology and where/why they could be used
Gain an understanding of the sensory requirements for BRCGS 9.

This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.

Event Director - Molly Johnstone

Further information

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk