New information following the change in COVID-19 alert levels.

Quality Assurance and Control short course

Consumer and Sensory Science training



Massey University, Palmerston North, New Zealand


This one-day interactive course, with a balance of theory and practicals, provides an introduction to the application of sensory evaluation in Quality Assurance for the food industry. It is suitable for those working in food quality assurance as well as food technologists, technicians and sensory specialists.

We recommend that you attend our Introduction to Sensory Evaluation course before coming on this course.


  • Aims of a QA/QC programme
  • Importance of sensory quality
  • Sensory specifications
  • Designing a sensory QC programme
  • Sensory methods for QC

Learning outcomes

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

  • Explain the importance of Sensory QC programmes
  • Recognise the elements of a good sensory specification
  • Outline the key considerations for running and reporting sensory QC tests
  • Outline the relative merits of key methods for sensory QC and where they are best applied


Professor Joanne Hort (Massey University), an internationally recognised expert in Consumer & Sensory Science

Dr Monica Campbell, (Director of Q2+ Consultancy Ltd) who has 20 years’ experience managing and leading consumer and sensory projects in the UK, European, Australasian, North American and Asian markets.


$600+GST, includes course materials and lunch. (10% discount for additional individuals from same company).


Registration and enquiries

Register Now!>

Please contact Joanne Hort at for queries regarding course content.

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