Quality Associates


Date Posted: March 21, 2023

Strengthen Your Team with Sensory Evaluation Training

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Written By: Quality Associates

The Quality Associates team has vast experience in FMCG, food production, horticulture, food technology, supply chain management and foodservice.

Why look at Sensory Training?


Sensory evaluation plays a vital role in the food industry, as it directly impacts consumer satisfaction and brand reputation. It is essential to train not just the new product development (NPD) team, but also the entire quality and food safety team within a food manufacturing company. We will discuss the importance of comprehensive sensory training, reducing personal biases, and how practical exercises enhance learning. Additionally, we will highlight how sensory training should be part of a broader training program for quality, food safety, and NPD teams.

The Importance of Sensory Training for the Entire Team

Training your whole team in sensory evaluation principles offers several benefits:

    1. Enhanced product development: Sensory evaluation helps the NPD team in designing and refining products to meet consumer expectations, enabling them to make data-driven decisions during the development process.
    2. Improved quality control: Sensory training equips the quality and food safety teams with the skills to consistently assess products, identify deviations from established standards, and initiate corrective actions when necessary.
    3. Reduced personal biases: Sensory training assists in identifying and minimising personal biases, enabling more objective product assessments. This results in better decision-making and improved product quality.
    4. Cross-functional collaboration: Sensory evaluation knowledge is shared across the entire team, fostering effective communication and collaboration between different departments, ultimately leading to better product outcomes.

    Integrating sensory training into the overall training plan ensures that your team has a well-rounded understanding of all aspects of food production and safety.

Enhancing Learning with Practical Exercises

Incorporating practical exercises that utilise your company’s products during sensory training ensures that students can apply their newfound knowledge directly to their work environment. Hands-on experience allows team members to understand the real-world implications of sensory evaluation principles, making the learning process more engaging and effective.


Integrating Sensory Training into a Comprehensive Training Program


A comprehensive, well-rounded training program for your quality, food safety, and NPD team should encompass a diverse range of topics to ensure that all aspects of the food production process are effectively managed. Consistent training empowers teams with the latest industry knowledge and best practices, fostering collaboration, improving product quality, and ensuring compliance with regulations.

The foundation of food safety is established through HACCP training, enabling teams to implement and maintain a robust hazard analysis and critical control points system. Internal Food Safety Auditor courses teach effective internal audit procedures to maintain compliance with relevant standards. For accurate and compliant product labelling, the Food Labelling course is essential.

Developing a strong understanding of microbiology risks is crucial; the Introduction to Food Microbiology course provides fundamental knowledge in this area. For effective product recall management, teams should participate in Food Recall Management and Mock Recall training.

To optimise processes and reduce waste, Statistical Process Control courses are invaluable. Ensuring allergen safety is a critical aspect of food safety, making Allergen Management & VITAL 3.0 training a must for teams. Finally, protecting your supply chain from food fraud and threats is essential, and TACCP/VACCP Systems courses provide the necessary skills.

Sensory training is a crucial component of a comprehensive training plan for quality, food safety, and NPD teams, as it directly impacts consumer satisfaction and brand reputation. Sensory evaluation techniques enable teams to assess product attributes such as taste, texture, aroma, and appearance, which are essential factors in determining consumer preferences and product success in the market.



Integrating sensory training into the overall training plan ensures that your team has a well-rounded understanding of all aspects of food production and safety. By incorporating sensory evaluation techniques into their daily operations, your team can develop high-quality products that align with consumer preferences and comply with industry standards.

Enrol your team in a sensory evaluation course today to experience the difference.


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