image for navigation bar
 
Sensory evaluation workshop
(Accredited by the Institute of Food Science and Technology‘s
Professional Food Sensory Group at Intermediate Level)
1-4 September 2008 £1130 CCFRA member price + VAT £1480 non-member price + VAT
1 September 2008 or £395 CCFRA member price + VAT per day £525 non-member price + VAT per day
2 September 2008 or £395 CCFRA member price + VAT per day £525 non-member price + VAT per day
3 September 2008 or £395 CCFRA member price + VAT per day £525 non-member price + VAT per day
4 September 2008 or £395 CCFRA member price + VAT per day £525 non-member price + VAT per day

2. Select correct price (above)
3. Enter places (here) 
 
Please follow steps 1-4 to reserve your place/s
(and then step 5 from order window)       Need help?
   

Why attend:
The aim of the workshop is to give delegates a thorough overview of sensory evaluation. It is aimed at those who are either new to sensory science or wish to develop 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 tools available.

Workshop content:

  • Day 1 – An introduction to sensory evaluation
  • Day 2 – An introduction to sensory statistics and difference test methods
  • Day 3 – Descriptive test methods
  • Day 4 – Industrial applications of sensory evaluation IFST Intermediate Level examination

This workshop provides the first module for the Postgraduate Certificate in Sensory Science run jointly by Nottingham University and CCFRA (see page 74 for further details).

"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. CCFRA‘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,"

Sue Purcell – Event Director



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