Key Features
Ideal for individuals who assess food products
On-site delivery at the National Centre for Food Manufacturing or at your own business premises
Half-day short course
Can be arranged on demand
Our June 2024 course is now fully booked. Please contact us if you would like to be added to a waiting list.
Course Overview
The course aims to provide an understanding of the principles of sensory evaluation practices including an introduction to human senses and how they are used in sensory evaluation. The course also looks at the key physiological and psychological factors involved in perception and the importance of flavour in foods. This course is ideal for individuals who assess food products and would benefit from more knowledge in this area.
How You Study
This half day course is delivered on site at the National Centre for Food Manufacturing in Holbeach and can also be delivered on business premises.
Funding
This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance. Please contact NCFM for more details before making a payment if you would like to consider other funding options.
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From short courses and microcredentials, to professional development modules and fully online Master’s degrees, we offer a range of flexible programmes to suit your individual needs. Our suite of programmes uses a variety of delivery methods, including online-only, face-to-face, blended, and distance-learning approaches.
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