Sensory evaluation in the manufacturing industry – quality control

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 science and how to screen assessors in order to have confidence in feedback during taste panels; best practice; and vocabulary generation and understanding. Different types of sensory methodology used for managing quality will be demonstrated with the aim of providing a variety of solutions to sensory product quality issues during the manufacturing process. 

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).

• 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
  • Pass/Fail
  • Grading
  • Difference from Control
  • Rating
  • Profiling

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 methodologies to monitor product quality in the manufacturing process
• To provide essential requirements and capabilities to comply with GFSI standards (eg BRCGS)
• To create Quality Attribute Sheets which can be used to assess product quality

Learning Outcomes

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

• Recruit a sensory panel for quality control purposes, following ISO and British Standards
• 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 sensory best practices are important in the work place
• Identify the differences in sensory quality control methodology and where/why/when they could be used
• Gain an understanding of the sensory requirements for GFSI standards (eg BRCGS)