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.
Participants will gain knowledge and understanding of:
By the end of this module participants will be able to:
This one day course introduces Sensory Science as a scientific discipline:
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530