Introduction to sensory analysis

(Accredited by the Institute of Food Science and Technology's Professional Food Sensory Group at Foundation Level)

1.   2.Choose date and price below
1. 6 October 2009

   1. £425 member price + VAT
   2. £560 non-member price + VAT
1. 1 December 2009

   1. £425 member price + VAT
   2. £560 non-member price + VAT
2. 3. Number of places:

Why attend

The course is aimed at delegates who have little formal experience of sensory science and wish to understand the basic principles involved in using sensory evaluation effectively in the workplace to meet their own objectives. The course will also help delegates to understand their own sensory acuity, through a series of practical sessions, and further develop their own descriptive ability.

Course content

• Introduction to sensory science - definitions, applications and benefits
• Physiological and psychological aspects of perception - the human senses
• Practical considerations for sensory testing - facilities and assessors
• Overview of sensory methodology - which method, when?
• IFST Foundation Level examination

"This course is designed to give delegates a basic introduction to sensory evaluation. A series of lectures and practicals will be used to help delegates understand the principles of 'good sensory practice', the importance of being objective and selecting suitable people for use as sensory assessors. The course will also review sensory methodology, and help delegates select the most appropriate method to meet their objectives."

Sue Purcell– Event Director

Early booking discount conditions

Next step

Sensory evaluation workshop