For Individuals | RSenSci

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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.

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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 the new qualification is aligned with Chartered Scientist and for that reason only Members and Fellows can qualify.


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.


  • 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/or CSci
  5. You will have free access to personal and career development through IFST’s myCPD online system
  6. Holders are automatically enrolled as a Chartered Scientist

Successful recognition as a Registered Sensory Scientist automatically entitles you to Chartered Scientist (CSci) status.

The registration process

Click the button below to read the registration process flowchart.

The registration process


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


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

Knowledge & understanding

Share an example from your current or previous work to demonstrate knowledge and understanding. Share an example from your current or previous work to describe a sensory science problem and how you evaluated the situation and found a solution.

Personal Responsibility

Give an example from your current work to show your responsibilities and autonomy. Explain how you promote and ensure compliance with relevant regulatory requirements and quality standards particularly in regard to sensory science

Interpersonal skills

Give an example of when you had to explain a scientific concept related to sensory science to a member of staff or a lay audience. How did you evaluate its effectiveness? Give an example of where you handled a challenging interpersonal situation and which demonstrates your ability to mediate. What effect did this have on the behaviour of others? How did you achieve a positive outcome?


Give one example of a multi-faceted project that involved the application of sensory science where you were directing the design and development of a new project/ process/product. Explain how you selected the sensory techniques and project design and ensured necessary resources were in place. 

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 see the link to the form, 'Join us'

Registration for RSenSci.pdf