Course overview

The aim of the workshop is to give delegates a thorough overview of sensory evaluation for food and drink. It is aimed at those who are either new to sensory science or wish to develop or improve their existing skills to maximise the use of this discipline within their working environment.

This course can be taken as part of a group of six courses, developed in association with Campden BRI, that constitute a Postgraduate Certificate in Sensory Science (at the University of Nottingham) .

Key facts file

Course Dates:

1 - 4 April 2019

Title: Sensory Evaluation and Sensory Techniques

Course - 4 days - The course can be taken as a stand-alone training course.

Entry Requirements:

Ordinarily a Honours degree in science based subject and/or have relevant experience in sensory analysis. However if you send your CV to the Course Contact, advice can be provided on whether your background is acceptable.

Credits: 10
Cost: £1740.00
Course Provider: University of Nottingham
Provider Reference Number:


Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: Campden BRI

Rebecca Ford

Learning outcomes

On successful completion of this course, students will be able to:

  • Describe common sensory evaluation techniques and associated theory.
  • Summarise techniques to recruit, train and monitor sensory panels.
  • Collect, analyse and interpret basic sensory data.
  • Communicate knowledge of sensory evaluation clearly and concisely in written form.


Additional Course Information

Areas covered will include:

  • Introduction to sensory evaluation - the senses, and sensory methods and panels.
  • Data collection, sensory statistics and discrimination test methods.
  • Further sensory statistics, univariate and multivariate data analysis and descriptive profiling methods.
  • Panel performance and motivation, product quality and consumer research.
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

Our partners

Our funder