Organised by University of Nottingham
This popular introductory workshop is IFST accredited and aimed at those who are new to sensory science and wish to learn how to apply basic sensory methods to discriminate, describe and measure the sensory attributes of products with a view to improving and introducing innovation to their product development and quality assurance approaches.
The workshop covers: introduction to sensory evaluation for food and drink, the human senses, types of panels, how to screen and select panellists, facilities and protocols, sensory tests and how/when to use them. The workshop is designed to be practical and interactive to enhance learning and we have received excellent feedback from previous delegates.
Delegates attending the Sensory Evaluation course also have the opportunity to sit a Foundation level examination in Sensory Evaluation, set by the IFST (Institute of Food Science and Technology) with whom the course is accredited, successful candidates will then be awarded a Certificate of Accreditation by the IFST.
Places are limited for these workshops so book early!
Main photograph courtesy of Campden BRI.