Sensory evaluation – an introduction (IFST accredited – foundation level)

This 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 at foundation level.

• 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

The optional IFST exam will take place online and be remotely invigilated, details wil be advised during the course.