27 July 2020
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The course aims to provide delegates with an understanding of the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid them in selecting the most appropriate method to use in the workplace.
The course is divided into 2 parts.
Part 1: An introduction to how we perceive foods through the five human senses and an exploration of key physiological and psychological factors involved in perception.
Part 2: An introduction to the methodology in sensory science and their application. An introduction to the taste panel, including recruitment and training of assessors and practical considerations for sensory testing including the importance of best practice and design of facilities.
This one day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
45 minute examination leading to certificate accredited by IFST.
Delegates should be regularly assessing food products within their work.
Further information on IFST courses can be found at:
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