Sensory evaluation workshop (IFST accredited – intermediate level)
|30 March-2 April 2020|
|21-24 September 2020|
Members £1580 + VAT
Non–members £2050 + VAT
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Benefits of attending
This course provides a thorough overview of sensory science, including the human senses and how they are used in sensory evaluation practices, sensory methodology, best practice when conducting these methods, panel recruitment, screening and training and thorough data analysis. Typical attendees usually include those new to sensory science or those who wish to develop and improve their existing skills. They will gain an understanding of the importance of objective sensory evaluation activities in the food and drink industry but most importantly how the data is collated and analysed using advanced statistical techniques
Training Course content
• Day 1 - an introduction to sensory evaluation - the senses, and sensory methods and panels
• Day 2 - data collection, sensory statistics and discrimination test methods.
• Day 3 - further sensory statistics with practical activities on univariate and multivariate data analysis and descriptive profiling methods
• Day 4 - panel performance and motivation, product quality and consumer research. IFST intermediate level examination
This workshop provides the first module (SS1) for the Postgraduate Certificate in Sensory Science run jointly by Nottingham University and Campden BRI.
• To provide a thorough overview of sensory science
• To gain an understanding of the recruitment, screening and training process when using different types of sensory assessors
• To show the differences in sensory methods using several practical activities
• To examine different types of data related to different methods and provide ways to statically analyse them using univariate (ANOVA and multiple comparison tests) and multivariate (PCA and GPA) statistics to allow delegates to participate as an assessor in a Quantitative Descriptive Analysis project
At the end of the course you will be able to:-
• Recruit, screen and train a sensory panel for different purposes
• Explain why best practice is important
• Demonstrate the differences in sensory methodology and its uses
• Calculate and explain the output of univariate statistical results using practical exercises
• Interpret and review the PCA and GPA graphs obtained from panel performance data by practical activity participation
• Demonstrate competency and awareness by passing an end of course exam
Delegate feedback (September 2019)
- Very well structured and communicated, superb course notes.
- I found the practical sessions very useful, and I liked that the majority of them were carried out right after being explained.
Sue Purcell – Event Director
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at firstname.lastname@example.org