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Introduction to Sensory Principles

for the food and beverage sector

Sensory Principles

 Rural Food Skillnet logo

View the full Food Industry Development course schedule here.

The fee for this event is €460 per participant (€299 for those eligible for funding by The Rural Food Skillnet).

For enquiries, contact carol.griffin@teagasc.ie.

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. Participants also have the option of gaining a Foundation Level Sensory qualification from the Institute of Food Science & Technology, IFST (UK) by sitting a virtual exam.

Who is this training course 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.

Format of the event

This course will be delivered face to face using a mixture of presentations, videos, case study reviews, breakout and Q & A sessions. It will be facilitated by Teagasc Sensory experts from both sensory research and practical client sensory services backgrounds.

An optional IFST Foundation exam will take place on Wednesday 6th March (110-10:45 am), delivered and invigilated virtually (exam is included in the course fee).

Course Venue

The course will be delivered in Teagasc Food Research Centre, Ashtown.

Course Fee

The fee for this event is €460 per participant (€299 for those eligible for funding by The Rural Food Skillnet). This course is also available as a bespoke in-company offering.

Skillnet Ireland Eligibility Criteria

Participating businesses must be from private enterprise based in the Republic of Ireland. Sole traders are eligible as Member Companies. Skillnet Ireland funding is NOT available to public sector bodies or organisations that are publicly funded such as community-based not-for-profit companies or charities.