(Accredited by the Institute of Food Science and Technology's
Professional Food Sensory Group at Intermediate Level)
The aim of the workshop is to give delegates a thorough overview of sensory evaluation. It is aimed at those who are either new to sensory science or wish to develop their existing skills to maximise the use of this discipline within their working environment.
Discrimination, descriptive and affective sensory methods will be discussed and illustrated using carefully selected practical examples. Methods of data analysis and reporting will also be demonstrated and sensory statisticians will be on hand to guide delegates through some of the more complex statistical tools available.
Day 1 - An introduction to sensory evaluation
Day 2 - An introduction to sensory statistics and difference test methods
Day 3 - Descriptive test methods
Day 4 - Industrial applications of sensory evaluation
IFST Intermediate Level examination
This workshop provides the first module for the Postgraduate Certificate in Sensory Science run jointly by Nottingham University and Campden BRI (see page 81 for further details).
"Sensory evaluation is now widely recognised within the food and drink industries as an essential business asset. However, it is crucial that it is implemented with a thorough understanding of panellist selection/training, performance monitoring, sensory methodology and data analysis. Campden BRI's team of sensory scientists will draw on their own industrial experiences to demonstrate how good sensory practice can be adopted as part of routine working procedures such as quality assurance/control, new product development and competitor benchmarking."
Sue Purcell– Event Director
Early booking discount conditions