For Individuals | RSensSci

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Since 2014 the Register of Professional Sensory Scientists (RSensSci) has been recognising the competence and professionalism of individuals working in sensory (and consumer) science. The scheme provides a level of professional recognition previously unavailable in the sensory science field.

Join today

Here are just some of the reasons why you should join the Register:

Build your profile
Expand your network
  • Have your technical skills and professional experience formally accredited by a respected food industry body
  • Raise the prominence of sensory science within your organisation and within your team
  • Engage with an active community of sensory science professionals
  • Attend sensory science workshops and conferences and make new contacts in the sector 
Enhance your skills
Control your career path
  • Access the latest thinking, insights and advice from other professionals and industry thought-leaders.
  • Capture and leverage your Continuing Professional Development using our free online recording platform, myCPD.
  • Emphasise your commitment and dedication to working in the food sector to current and future employers.
  • Receive recognition for your professionalism and excellence in the critical role that you perform every day.
What is a Registered Sensory Scientist?

Registered Sensory Scientist (RSensSci) status is aimed at those practising sensory science at the full professional level and for whom knowledge or practice of food sensory science at that level forms an essential element in the fulfilment of their role.

RSensSci provides valuable professional recognition among fellow sensory scientists and across all disciplines and the wider community. It demonstrates high levels of experience and competence to employers, other professionals, and, ultimately, providing reassurance to the consumer that high standards are being met within the industry. The standard of this qualification is aligned with Chartered Scientist (CSci) and successful recognition as a Registered Sensory Scientist automatically entitles you to Chartered Scientist status.

Eligibility:

Applicants for RSensSci are required to demonstrate professional skills and attributes in five key areas (detailed at the end of the page) and to demonstrate a commitment to Continuing Professional Development (CPD). At least 4 years of post-graduation level experience in sensory is required. Applicants for CSci who do not hold a Level 7 or above qualification must complete a CSci equivalence report. The purpose of the report is to evidence that you have gained the equivalence knowledge to a Level 7 qualification through work-based learning. Given the diverse nature of the sensory scientific practice, many qualification/work combinations will potentially be acceptable.

Examples:

  • PhD plus 2 years experience in a relevant role
  • BSc plus 6 years experience in a relevant role
  • Non-scientific/qualifications below level 5: 10 years experience in a relevant role
Why become a Registered Sensory Scientist?

Six reasons why becoming a Registered Sensory Scientist could be beneficial to yourself and your organisation:

  1. The Register of Professional Sensory Scientists provides the only qualification of its kind in the world for food sensory scientists
  2. Becoming a Registered Sensory Scientist provides independent recognition that you have achieved a high standard of professional practice and knowledge in food sensory science
  3. You will be joining a network of world-class sensory scientists
  4. You will be entitled to use the designatory letters RSensSci and CSci
  5. You will have free access to personal and career development through IFST’s myCPD online system
  6. Successful recognition as a Registered Sensory Scientist automatically entitles you to Chartered Scientist (CSci) status

 

Some examples of the areas assessed during the accreditation*
Area
Quick summary

Summary

This is a summary of your experience in sensory science over the past 4 years

Application of knowledge & understanding

Share an example from your current or previous work to demonstrate how you use knowledge, experience, skills and broader scientific understanding to optimise the application of existing and emerging sensory science and technology.

Personal Responsibility

Give an example from your current work to show how you promote and ensure compliance with all relevant regulatory requirements and quality standards. 

Interpersonal skills

Give an example of how you have demonstrate the ability to communicate effectively with specialist and non-specialist audiences.

Professional Practice

Give an example of how you scope and plan and manage projects. 

Professional standards

Give an example where IFST's Code of Professional Conduct relates to the work you carry out and how this governs your professional practice. It would be useful to also include reference to the "IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods".

* For more information follow the link above to Join the register