Course details
Course Aims
which are used to help communicate the importance of food sensory practice, from recruitment and training of sensory assessors to the selection of appropriate methods.
Course Content
The workshop is interactive and covers the following topics:
- Introduction to Sensory Science – Definitions, Applications and Benefits
- Understanding the Physiological and Psychological Aspects of Perception
- Practical Considerations for Sensory Testing – Facilities and Assessors
- Overview of Sensory Methodology – Which Methods, When?
A one-hour exam is set by the Institute of Food Science and Technology at the end of the course. All participants passing the exam will be awarded a Certificate of Achievement at Foundation Level.
Target Participation
The course is aimed at participants who are new to this discipline or those who wish to receive an overview of sensory analysis.
Updated on 08 November, 2015Course Location
About Clare Teagasc Training Centre - Ennis
Teagasc – the Agriculture and Food Development Authority – is the national body providing integrated research, advisory and training services to the agriculture and food industry and rural communities. It was established in September 1988 under the Agriculture (Research, Training and Advice) Act, 1988.
The organisation is funded by State Grant-in-Aid; the National Development Plan 2007 to 2013; fees for research, advisory and training services; income from national and EU competitive research programmes; and revenue from farming activities and commodity levies.
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