Professional Food Sensory Group

The IFST Professional Food Sensory Group (PFSG) was formed to:

  • establish, maintain and enhance the professional status of food sensory scientists
  • facilitate better communication of food sensory matters
  • provide objective scientific comment on food sensory issues
  • provide guidance on food sensory practices, such as ethics, laboratory practices and relevant legislation
  • assess, monitor and review courses designed to enable professional recognition of food sensory scientists
  • provide career advice for food sensory scientists
  • encourage young food sensory scientists into the profession and assist the professional development of food sensory scientists through membership of IFST and PFSG.

Examples of PFSG activities include:

  • The publication of an IFST policy statement "Ethical and Professional Practices for the Sensory Analysis of Foods " .
  • An Accreditation Scheme for Sensory Training Courses to introduce consistent standards and proper guidance on the quality and content of basic sensory training courses.
  • An occasional newsletter called "Sensory Matters" - now in e-alert format, covering items of interest, conference and book reviews, up-coming events and meetings.
  • Conferences and workshops, such as the recent PFSG Symposium 'As Time Goes By....' which was held at Campden BRI in May 2010. This year's conference theme was 'time' and a programme of international speakers explored aspects of time in relation to sensory and consumer science. The event attracted 80 delegates from across Europe and feedback was extremely positive.
  • Discussion Forums for members to discuss and share experiences of topics of current interest.  Previous forums have focussed on Flash Profiling techniques, shelf life assessments, tick all that apply (TATA) scales and cluster analysis. Future discussion forum dates/times and topics can be found in the ‘up-coming events’ section.
  • Full members of PFSG must show proficiency in food sensory science and must be members of IFST. They must be either Fellows or Members of IFST as well as meeting additional requirements including demonstrated food sensory knowledge and have at least three years relevant practical food sensory experience.
  • The PFSG would like to ensure that everyone who is interested in sensory and consumer matters can participate in the PFSG regardless of their membership grade of the IFST.  If you are an associate or student IFST member and would like to become involved with activities of the PFSG please send an e-mail to  mem@ifst.org  and you will be put on a list of ‘invitees’ of the PFSG, which means you will receive information about, and be able to participate in PFSG events. 

Existing IFST members may apply to join PFSG, at no extra subscription, using the on-line PFSG application form .

New applicants for IFST membership may simultaneously apply to join PFSG, and should first go to guidelines for applicants.

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