Campden BRI logo
Campden BRI logo

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 – an introduction (IFST accredited – foundation level)




25 November 2020



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


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

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
• An introduction to the three main types of methodology in sensory science and its uses

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 practical activity

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
• Demonstrate competency and awareness by passing an end of course exam

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

Useful training links