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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at or by calling +44(0)1386 842104

Sensory evaluation workshop (IFST accredited – intermediate level)



This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Listen to a tutor talk about the course

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.

Course aims

• 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


Learning Outcomes

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.
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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