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Introduction to Sensory Evaluation

The course is designed to help delegates understand the principles of ‘good sensory practice’ including the importance of being objective, selection and training of taste panellists and includes a review of sensory methodologies to aid attendees in selecting the most appropriate method to use in their workplace.

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Industry Approved Programme
This mark means the programme has been created in conjuntion with the food & drink industry and approved by leading industry experts to include the specific elements employers will be looking for in the future.