“In today’s highly competitive food markets it is essential for both manufacturers and retailers to have meaningful sensory specifications to work to in order to satisfy their customers’ needs and maintain a competitive edge. A sound appreciation of the basic principles of good sensory practice is essential if full and reliable integration of the sensory component into a company’s quality system is to be achieved. This course has been designed and is presented in conjunction with Sainsbury’s to enable their suppliers to develop a standard, objective approach to product sensory quality measurement through the application of Sainsbury’s QAS system.”

Sue Purcell – Event Director

Why attend:
To develop an objective approach to product quality measurement using the human senses

• To aid understanding and application of Sainsbury’s QAS system
• To gain appreciation of the basic principles of sensory evaluation
• To understand how to achieve valid sensory information
• To practise setting up QAS
• To practise product sampling using the QAS system

Course content:

• The benefits of standardised sensory specifications
• Sensory facilities and equipment
• Using the human senses, analytically
• Selection, training and management of assessors
• Sensory tests most suited to quality assessment
• Practical assessments using QAS
• Results and actions

Day 1 is held at CCFRA, Chipping Campden
Day 2 is held at Sainsbury’s HQ, Holborn, London,
except where indicated otherwise.

Delegates must attend Day 2 within a maximum of 4 months of attending Day 1.

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