Sensory evaluation – an introduction, live online tutor-led training course

Optional IFST Foundation exam will take place from 1000 - 1045 hours on 28 February 2025 - this will be remotely delivered and invigilated (exam is included in the course fee).

Dates

24-25 February 2025

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Prices

Members - £710 + VAT
Non-members - £925 + VAT

Venue

Online

Delegate feedback (2024):

Really good explanation and descriptions of the agenda items. Course flowed well and the breaks were in good places with practicals throughout to keep up engagement.
Course was taught really well and at a good pace, nice split of theory and practical.
Brilliant tutor, aura of knowledge and expertise.
Very helpful and the practical exercises kept the course interesting.
Tutors were well informed and the course presentation was participative and engaging.
The tutors were very successful as they delivered the information clearly and effectively, ensuring all participants understood the content.

Benefits of attending

This live, interactive online course provides information on principles of sensory science, the human senses and how they are used in sensory evaluation practices, sensory methodology and best practice when conducting these methods. Typical attendees usually include those with basic knowledge or who are new to sensory science. They will gain an understanding of the importance of objective sensory evaluation activities in the food and drink industry. Attendees will also get the opportunity to gain a qualification in Sensory evaluation (IFST accredited – foundation level).

The course will be delivered live online over the course of two mornings (0900 - 1300 approx), participants will be sent log in details for a Microsoft Teams session. Samples will be posted in advance to participants for the practical sessions.

Training Course content

Introduction to sensory science - definitions, applications and benefits
Physiological and psychological aspects of perception - the human senses
Practical considerations for sensory testing – best practice, facilities and assessors
Basic requirements of sensory functions
An introduction to the three main types of methodology in sensory science and its uses
A brief introduction to sensory statistics and interpretation of terminology

Course aims

To provide an introduction to the principles of sensory science
To show practical demonstration of the screening process when using sensory assessors
To highlight the importance of conducting best practice
To show the differences in sensory methods using demonstrated practical activity
To understand how quality systems can be used within a sensory function
To introduce statistical terminology and how statistics are used in Sensory Science.

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

Recruit a sensory panel
Screen new assessors to determine their sensory acuity
Use new training techniques gained on the course to get the best out of your panel
Explain why best practice is important
Define the differences in the three main categories of sensory methodology and its uses
Understand the basic sensory statistical terminology used and how to interpret it
Have the opportunity to demonstrate competency and awareness by taking the foundation exam

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

Event Director - Sue Purcell

Related training

Sensory evaluation workshop (IFST accredited – intermediate level)

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