Course overview

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 workshop serves to provide both beginners and sensory specialists with an understanding of the application of sensory methods to quality control procedures. It is organised by Dr Joanne Hort, Dr Louise Hewson and Emma Weston, experienced Sensory Science staff at the University of Nottingham. The workshops include a range of activities including pre workshop reading and tasks, presentations, practicals and participant centred exercises.

Key facts file

Course Dates:

6th March 2019

Title: Sensory Methods for Quality Control

One-day workshop.

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


Rebecca Ford

Learning outcomes

Participants will gain knowledge and understanding of:

  • Sensory specifications
  • The sensory methods used in quality control

By the end of this course you will be able to:

  • Select appropriate levels of sensory specifications
  • Critically evaluate and select appropriate methods for sensory quality control
  • Write a sensory specification
  • Understand and communicate with colleagues in technical sensory language


Additional Course Information

Areas covered will include:

  • Defining Sensory Quality & Sensory Specifications.
  • Issues concerning the introduction of sensory quality programs.
  • Sensory Quality control methods.
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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