Sensory Evaluation Introduction

This course will introduce you to organoleptic principles. It will give you an understanding of how your 5 senses work, how they interact with foods and how each of the senses interact. We will also review factors that may bias sensory assessments and provide guidance on best practice assessment tools and common sensory terms/ language used in the food manufacturing sector.

We can design a sensory course to meet your sensory team’s requirements and products.