Ever wondered why you analyse your sensory data using the techniques you do, why you make particular choices in the analysis, how appropriate it is, why you interpret the data that way or do you ever question the validity of the conclusions you draw?
Starting with univariate techniques (including difference and similarity testing, ranking and ANOVA) and moving through to multivariate analysis, e.g., PCA and GPA, the course highlights important issues for the application and interpretation of statistical techniques.
The Sensory Evaluation - Statistical Methods and Interpretation program takes delegates through some of the fundamental theory behind the statistical analysis of sensory data. This four day intensive program is particularly relevant to developing scientists in the food and drink industry and to participants who wish to broaden their experience and subsequently enter the food industry.
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).
14 - 18 Jan 2019
course - 4 days - The course can be taken as a stand-alone training program.
Ordinarily a Honours degree in science based subject and/or have relevant experience in sensory analysis. However if you send your CV to the Program Contact, advice can be provided on whether your background is acceptable.
Participants will develop knowledge and understanding of:
Participants will also develop practical skills to:
Areas covered will include:
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530