Key Information
Course Dates:
New dates TBC - register your interest by contacting us.
Fees:
£150
Contact Information:
Tel: 01406 493000
Email: ncfm@lincoln.ac.uk
Course Overview
The course aims to provide delegates with an understanding of the principles of sensory evaluation practices including an introduction to human senses and how they are used in sensory evaluation and looking at the key physiological and psychological factors involved in perception and the importance of flavour in foods. This is ideal for individuals who assess food products and would benefit from more knowledge.
Course Dates
New dates TBC - register your interest by contacting us.
Fees
£150
Delivery
This half day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
Assessment
Certificate of attendance.