Sensory evaluation – discrimination testing

Efficiencies in food production, without any compromise on quality, is an area of importance for all companies. Sensory discrimination testing can support the realisation of efficiencies however there are many methods to choose from depending on the requirements of the company. This course is designed for those who have some knowledge in sensory science and statistical outputs and you will benefit from attending by learning about the variety of discrimination methods available. You will learn how they can be applied, the benefit of one method over another and how to analyse the data collected in order to support operational improvements.

The course will provide detailed knowledge and practical experience of:

• The principles of sensory methods
• Statistics and its application in decision making
• Including d-prime (d’) and R-index
• Similarity testing versus difference testing
• Discrimination tests
• Triangle test
• 2 out of 5
• Duo-Trio
• ‘A’ – not ‘A’
• Tetrad – Unspecified/Specified
• Same / Different
• Ranking
• n – AFC
• Paired Comparison
 

Learning Outcomes

At the end of the course delegates will:
• Demonstrate an understanding of sensory principles by participating in group teamwork
•  Distinguish between different methods and their applications based on case studies
• Choose an appropriate method during a case study session using a given scenario
• Accurately analyse data provided on a specific method with a decision on the outcome