Introduction to Sensory Analysis
Food > Introduction to Sensory Analysis
Introduction to Sensory Analysis
This course has been designed to enable candidates to understand sensory analysis principles, screen trainees on their ability to recognise primary tastes and provide knowledge on how bias can affect sensory analysis results.
Course content
- Description of the 5 senses and the importance of their role in Sensory Analysis
- Determine individual participant sensory ability to detect and identify primary tastes
- Description of the main sensory analysis tests and best procedures to ensure collection of reliable results
Booking Terms and Conditions
CAFRE Booking terms and conditions are available by clicking here.
Loughry Campus
Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.
Facilities
Fees
£65