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We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book with confidence – we will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

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

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Sensory evaluation – an introduction (IFST accredited – foundation level)

 

 

Dates

24 November 2020

Prices

Members - £499 + VAT
Non-members - £640 + VAT

Venue

Campden BRI, Chipping Campden

Listen to a tutor talk about the course

Benefits of attending

This course provides information on principles of sensory science, the human senses and how they are used in sensory evaluation practices, sensory methodology and best practice when conducting these methods. Typical attendees usually include those with basic knowledge or who are new to sensory science. They will gain an understanding of the importance of objective sensory evaluation activities in the food  and drink industry. Attendees will also get the opportunity to gain a qualification in Sensory evaluation at foundation level.

Training Course content

  • Introduction to sensory science - definitions, applications and benefits
  • Physiological and psychological aspects of perception - the human senses
  • Practical considerations for sensory testing – best practice, facilities and assessors
  • Basic requirements of sensory functions
  • An introduction to the three main types of methodology in sensory science and its uses
  • A brief introduction to sensory statistics and interpretation of terminology

 

Course aims

  • To provide an introduction to the principles of sensory science
  • To show practical demonstration of the screening process when using sensory assessors
  • To highlight the importance of conducting best practice
  • To show the differences in sensory methods using demonstrated practical activity
  • To understand how quality systems can be used within a sensory function
  • To introduce statistical terminology and how statistics are used in Sensory Science.


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

  • Recruit a sensory panel
  • Screen new assessors to determine their sensory acuity
  • Use new training techniques gained on the course to get the best out of your panel
  • Explain why best practice is important
  • Define the differences in the three main categories of sensory methodology and its uses
  • Understand the basic sensory statistical terminology used and how to interpret it

Delegate Feedback (November 2019)

  • Tutor explained everything with examples; very engaging; informative.

This course can be customised and is available in house

Event Director - Sue Purcell

Next step

Sensory evaluation workshop (IFST accredited – intermediate level)


Further information

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


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