Course overview

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Our one-day workshops in Sensory Science aim to give delegates an introduction to sensory evaluation for food and drink. Sensory evaluation provides manufacturers with the ability to understand the key sensory attributes of their products and how these relate to consumer acceptability. It also has a key role to play in new product development, shelf life testing and quality control. The risk of product failure can be minimised if appropriate sensory testing is carried out.

This introductory workshop is aimed at those who are new to sensory science and wish to learn about how to describe and measure the sensory attributes of products with a view to improve and introducing innovation to their product development and quality assurance approaches.

The one day workshop is accredited by the Institute of Food Science and Technology, the national body representing professionals in the food industry. At the end of the course, you have the opportunity to sit a Foundation level examination set by the IFST and, if you pass, will be Awarded a Certificate of Accreditation by the IFST.

Key facts file

Course Dates:

5th March 2019

Title: Sensory Evaluation: An Introductory Workshop
Type/Duration:

One-day workshop, with optional exam for IFST accreditation.

Entry Requirements:

Graduate level or experienced within the agrifood industry

Credits: 0
Cost: £400.00
Course Provider: University of Nottingham
Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: University of Nottingham
Course Logistics:

Mixed Cohort: AFTP participants will attend their course alongside full and part-time postgraduate students studying at the delivery university

Tutors:

Rebecca Ford

Learning outcomes

Participants will gain knowledge and understanding of:

  • The discipline of Sensory Science
  • The five senses
  • Key factors affecting recruitment and selection of sensory panellists
  • The range of techniques used for sensory testing

By the end of this module participants will be able to:

  • Select appropriate tests for sensory problems
  • Apply sensory knowledge to solve problems
  • Carry out basic sensory tests and panel screening
  • Understand and communicate with colleagues in technical sensory language

 

Additional Course Information

This one day course introduces Sensory Science as a scientific discipline:

  • The senses and sensitivity: how do we perceive?
  • Sensory Panel: who should be assessing your products?
  • Controlling sensory investigations – the room, the samples and the panel.
  • Test methods – Discrimination, Descriptive and Acceptance: what methods exist and when and what can I use them for?
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

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