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.
Participants will gain knowledge and understanding of:
By the end of this course you will be able 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