Sensory Analysis Training Course in conjunction with St. Angelas College, Sligo
Why Attend?
Sensory Analysis is the scientific measurement of the attributes of a product perceived by the senses (sight, smell, taste, touch and sound). Good Sensory Analysis is the key to success in the marketplace and sensory evaluation techniques are essential for Product Development, Quality Control, Benchmarking of Products, Improvement of Existing Products and Satisfaction of Consumer Demands. This training course is designed to give participants a practical understanding of the principles of Sensory Analysis and instruct them in the application of Sensory Analysis techniques to their own products.
Who Should Attend?
The course is aimed at personnel involved in Food Production-Product Development, Quality Control, Marketing, Purchasing of ingredients, Senior Management, Research Personnel in the Food & Drinks Industry.
Course Content
This training course will consist of a series of lectures and practical sessions in a fully computerised state-of-the-art Sensory Analysis laboratory.
- Introduction to Sensory Analysis and Sensory Analysis Techniques
- Sensory Analysis Environment/Facilities
- Screening Procedure
- Using the Senses
- Aspects of Panel Management-selection and training of panel members
- Discrimination & Descriptive Analysis Techniques in Sensory Analysis
- Organisation of Tests: Practical Considerations and Statistics
- Case Studies: demonstrating the application of various Sensory Analysis tests
- Various Practical sessions in the Sensory Analysis Laboratory
- Demonstration of Sensory Analysis Computerised System
Course Tutors
This training course will be presented by trainers from St. Angela’s College, Lough Gill, Sligo.
Assessment / Certification
Accredited by the Institute of Leadership and Management
Grants
Ashtown Food Research Centre, Teagasc is a FAS registered training organisation and is recognised by Enterprise Ireland and other national organisations. Funding may be available for the course. Please contact us for details.
Course Venue, Duration, Dates & Fees
This one day workshop is scheduled for:
15 April 2008: St. Angela’s College, Lough Gill, Sligo
14 October 2008: Teagasc-Ashtown Food Research Centre, Ashtown, D15
Booking information
For information on booking a place on this course, please complete this online booking form.
Further Information
For further information on sensory training please email:
