2. Introduction to Sensory Principles, 28th September. Teagasc Food Research Centre, Ashtown, Dublin

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. They have the option of gaining a Foundation Level Sensory qualification from the Institute of Food Science & Technology, IFST (UK) by sitting a short exam (virtually), after the course. The exam is included in the course fee.

Who is this workshop 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.