Key facts

Course Dates
course - 4 days - The course can be taken as a stand-alone training program.
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 Program Contact, advice can be provided on whether your background is acceptable.
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
University of Nottingham
Provider Reference Number
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Campden BRI
AFTP Cohort

Course overview

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).

Learning outcomes

Participants will develop knowledge and understanding of:

  • experimental design in the context of sensory evaluation and appropriate statistical techniques for sensory data Intellectual skills
  • a range of statistical outputs to interpret and summarise data and apply subject knowledge to solve problems.

Participants will also develop practical skills to: 

  • utilise a range of software for analysis of sensory data. Transferable/keys skills
  • analyse and present data, and to communicate clearly and concisely in written form.
Additional Course Information

Areas covered will include:

  • Analysis of difference and similarity tests.
  • Experimental design.
  • Software for panelist instruction and data collection.
  • Panel performance statistics.
  • Univariate and multivariate statistics.
  • Principal component analysis.
  • Cluster analysis and perference mapping.
    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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