Sensory Principles - Introduction
This course will provide participants with an understanding of the principles of sensory science, the human senses and how they are used in sensory evaluation, sensory methodologies and best practices when conducting sensory studies. It will introduce a wide range of best practice methods and real-life case studies.
Duration
1 Day
Entry Requirements
This course is aimed at technical and quality assurance staff, food technologists and development chefs who wish to incorporate sensory analysis in to their processes. It will also interest researchers from disciplines other than sensory science who require a better understanding of the principles.
Further information
For dates contact Ashtown Teagasc Food Research Centre
or view the Training Schedule online (view link below)
€460 (€299 with Rural Food Skillnet funding)
Includes examination fee
Skillnet Ireland Eligibility Criteria
Participating businesses must be from private enterprise based in the Republic of Ireland. Sole traders are eligible as Member Companies. Skillnet Ireland funding is NOT available to public sector bodies or organisations that are publicly funded such as community-based not-for-profit companies or charities.
Contact carol.griffin@teagasc.ie
Whether you are new to sensory science or want to improve your knowledge, this training course will introduce you to a wide range of best practice methods and real-life case studies. Participants will gain an understanding of the principles of sensory science, the human senses and how they are used in sensory evaluation, sensory methodologies and best practices when conducting sensory studies. Participants also have the option of gaining a Foundation Level Sensory qualification from the Institute of Food Science & Technology, IFST (UK) by sitting a virtual exam.
Who is this training course designed for?
Technical and quality assurance staff who have a basic knowledge or are new to sensory science. Food technologists and development chefs working in New Product Development in the food and beverage sector and require knowledge of how to incorporate the best sensory practice into the NPD process. Researchers from disciplines other than sensory science who require a better understanding of the principles.
What will I learn if I attend?
-Become familiar with the principles of sensory science, definitions and best sensory practice.
-Understand the physiological and psychological factors that affect perception and how the human senses are employed.
-Become familiar with the various objective sensory and subjective consumer methodologies that can be used and the practicalities of using these methodologies.
-How to recruit and screen potential sensory assessors and establish their sensory acuity.
-An introduction to basic sensory statistical terminology and how statistics are used in sensory science.
-How to select and apply sensory methods.
-Challenges when designing sensory experiments and setting-up sensory trials
Format of the event
This course will be delivered face to face using a mixture of presentations, videos, case study reviews, breakout and Q & A sessions. It will be facilitated by Teagasc Sensory experts from both sensory research and practical client sensory services backgrounds.
Carol Griffin
Teagasc Food Research Centre,
Ashtown, Dublin 15.
Phone: 01 8059500
Email: carol.griffin@teagasc.ie