Sensory evaluation in the manufacturing industry – quality control

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Delegate feedback (2023 & 2024):

  • Very good at explaining, interactive and engaging.
  • Will now drive a review or current process, procedures and environment to see if we need to make any improvements.
  • Inclusive, and where required clarified and explained.
  • The course content was covered in detail with practical activities.
  • Extremely knowledgeable tutor.

Inhouse training feedback:

One of the standout features of the course was its practical application. The hands-on exercises and real-world examples provided a valuable opportunity for our team to translate theoretical knowledge into practical skills, directly applicable to our industry. This experiential learning approach has undoubtedly equipped us with the tools needed to excel in the competitive landscape of the ingredient and Condiment manufacturing sector - Condimentum Ltd

Benefits of attending

This course provides information on the essentials of using sensory evaluation in industry to monitor sensory quality control. Delegates will be taught the principles of sensory screening and how to screen assessors in order to have confidence in feedback during taste panels; best practice, vocabulary generation and understanding; and specification development. Methodology for quality control will be demonstrated with the aim of providing a variety of solutions to manufacturing objectives. 

Typical attendees usually include those with basic knowledge or who are new to sensory science. They will gain an understanding of the importance of using sensory evaluation techniques to monitor and help improve quality of products in the food and drink industry. This course will fulfil the requirements of BRCGS Global Standard Food Safety Issue 9 (BRCGS 9).

Training Course content

  • Overview of sensory science – its application in quality assessments and benefits of use
  • Techniques used for screening of sensory assessors
  • Techniques for training of screened assessors
  • Practical considerations for sensory testing – best practice, facilities and assessors
  • Methodology used in the management of sensory quality control
    • Grading
    • Rating
    • SACCP
    • Specifications

Course Aims

  • To provide detail in the essential requirements of sensory for quality control
  • To demonstrate the process of screening as a fundamental requirement of sensory panel recruitment
  • To discuss how assessor, method, sample and environmental factors can have an impact on results
  • To introduce a variety of sensory methodology to monitor quality control in the manufacturing process
  • To provide essential requirements and capabilities to comply with BRCGS 9


Learning Outcomes

At the end of the course you will be able to: -

  • Recruit a sensory panel for quality control purposes.
  • Understand why the screening process is so valuable in determining assessor competency by participating in a series of relevant practicals.
  • Identify suitable assessors for specific tasks.
  • Lead a discussion why best practice is important in the work place
  • Identify the differences in sensory quality control methodology and where/why they could be used
  • Gain an understanding of the sensory requirements for BRCGS 9.

This course can be customised and is available in house - please contact for more information.

Event Director - Sue Purcell

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

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