Introduction to Sensory Evaluation
Food & Beverage
A course by
Massey University
An interactive short course providing the fundamentals of sensory evaluation techniques for the food industry, delivered in-person or online.
NZ$782
inc GST
Enquire about international pricing
Core skills this course teaches
Understand the senses involved in sensory perception
Describe the senses used in the perception of sensory characteristics of food.
Screening and recruitment for sensory panels
Outline how to screen individuals for sensory panels.
About This Course
This interactive course provides both theoretical and practical insights into sensory evaluation as applied to the food industry. It covers the measurement of sensory attributes, methods for screening and recruiting sensory panels, and introduces various discrimination and descriptive testing methods, including rapid approaches. Suitable for professionals in sensory testing, product development, or quality assurance, the course is offered online any time or in person (for groups). Successful participants receive a professional development certificate.
Course Content
- Introduction to sensory evaluation
- Exploring the senses involved in food perception
- How to screen and recruit sensory panels
- Sensory discrimination tests
- Descriptive analysis techniques
- Rapid sensory methods
- Interactive online learning objects and video presentations (online delivery)
- Practical lab-based lessons and networking (in-person delivery)
- Access to sensory testing laboratory (Feast)
Build towards these roles
Sensory panelistQuality assurance technicianProduct development assistantFood industry staff involved with sensory or consumer testing
Build skills in these industries
Food and BeverageFood ScienceQuality AssuranceProduct Development
