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An Introduction to Sensory Evaluation one-day course*

Consumer Sensory Science Training

When

Onsite: Coming in 2022

Online: any time 

Where

Onsite: Massey University, Palmerston North, NZ*

Online: online 

Overview

This interactive course, with its balance of theory and practical, introduces the application of sensory evaluation techniques for the food industry. It focuses on measuring the sensory attributes of food, as opposed to measuring consumer opinion, which we cover in our follow-on course on Consumer Sensory Testing.

This course is suitable for a range of individuals who need an introduction, or refresher, to sensory evaluation including those involved in sensory testing, consumer testing, quality assurance and product development or anyone working alongside these industry functions.

Consumer testing booths

Content

  • Sensory Evaluation
  • Exploring the senses
  • How to recruit sensory panels
  • Introducing Discrimination tests
  • Introducing Descriptive Analysis Techniques
  • Using Rapid Methods

Learning outcomes

By the end of the course you will be able to:

  • Describe the senses involved in the perception of sensory characteristics
  • Outline how to screen individuals for sensory panels
  • Discuss different sensory discrimination and descriptive tests including more rapid methods

Booking

Click here if you want to book the online course

For booking the one-day on-site course*, see T&Cs and registration form below. 

Terms and Conditions - one-day on-site course

  • Feast reserves the right to cancel the course should confirmed registrations fall below the minimum of 10 bookings.
  • A full refund will be provided if cancellations are made 8 weeks before the course.
  • A 50% refund will be provided if the booking is cancelled 6 weeks before the course.
  • No refund is provided if it is less than 6 weeks before the course.
  • Paid delegates, if unable to attend may suggest another person from their company in their place.
  • 10% discount to the second and subsequent attendees from the same company on the same course.

An Introduction to Sensory Evaluation

Introduces the application of sensory evaluation techniques for the food industry. It focuses on measuring the sensory attributes of food.


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(e.g. jo@mail.com)
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Individual registration
Register and pay here if you are booking for one person
Quantity (max 1)
Pay here if you are booking for one person.
Company group registrations
Register and pay here if you are booking for more than one person. If you are registering a group from a company, the first registration is full price with subsequent registrations having a 10% discount.
Quantity (max 1)
Pay here if you are booking for more than one person.
Quantity (max 9)
Pay here for additional discounted registrations.


All payments are in New Zealand Dollars (NZD) and include GST

For help and enquiries, please contact:

Please contact Jen Larking (j.larking1@massey.ac.nz)

Registration and enquiries

Please contact Joanne Hort at j.hort@massey.ac.nz for queries.

* subject to minimum bookings

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Last updated on Wednesday 06 October 2021