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Practical Introduction to Sensory Evaluation - Thurles

Anner Hotel, Dublin Road, Thurles
Wednesday, 4th October

1-day training course in sensory evaluation designed specifically for the food industry by Sensory Food Network Ireland. Consultant: Sensory Food Network Ireland

This event is no longer available

Practical introduction to Sensory Evaluation


This one-day in-house training course will provide delegates with a practical introduction to sensory food analysis for food industry applications. Sensory evaluation provides companies with valuable information about the key sensory attributes of their products that drive consumer acceptance. It also plays an important role in quality control, shelf-life testing and marketing. The course content includes a mixture of talks and practical activities to increase the delegates' knowledge and skills in basic sensory science testing for food product innovation processes.

Course sessions will cover:

  • An introduction to sensory analysis: This session will introduce the basic principles of sensory science and describe its role within the food industry.

  • The human senses: This session consists of a combination of talks and practical exercises to demonstrate the role of the human senses in sensory testing. The practical tests will highlight individuals' sensory ability in the perception of colour, odour, basic tastes, flavour and texture. Ways in which sensory testing can strengthen marketing strategies will also be discussed.

  • Good sensory practice: The importance of establishing controlled testing practices will be discussed using a combination of talks and demonstrations.

  • Introduction to sensory methods: Brief overview of the different types of sensory testing methods, and when and what they are used for in industry.

  • Practical- Panel training: Delegates will partake in a panel training session during which they will learn how to generate sensory attributes for a product of their choice. Delegates will also learn how to determine the intensity of each sensory attribute within a food product.