Sensory evaluation – workshop

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Benefits of attending

The aim of the workshop is to give delegates a thorough overview of sensory evaluation for food and drink. It is aimed at those who are either new to sensory science or wish to develop or improve their existing skills to maximise the use of this discipline within their working environment.

Discrimination, descriptive and affective sensory methods will be discussed and illustrated using carefully selected practical examples. Methods of data analysis and reporting will also be demonstrated and sensory statisticians will be on hand to guide delegates through some of the more complex statistical methods and tools available.

Course content

Day 1 - An introduction to sensory evaluation - The senses, and sensory methods and panels

Day 2 - Data collection, sensory statistics and discrimination test methods.

Day 3 - Further sensory statistics, univariate and multivariate data analysis and descriptive profiling methods

Day 4 - Panel performance and motivation, product quality and consumer research. IFST intermediate examination
           IFST Intermediate Level examination

This workshop provides the first module for the Postgraduate Certificate in Sensory Science run jointly by Nottingham University and Campden BRI.

"Sensory evaluation is now widely recognised within the food and drink industries as an essential business asset. However, it is crucial that it is implemented with a thorough understanding of panellist selection/training, performance monitoring, sensory methodology and data analysis. Campden BRI's team of sensory scientists will draw on their own industrial experiences to demonstrate how good sensory practice can be adopted as part of routine working procedures such as quality assurance/control, and new product development."

Sue Purcell– Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or