PG Certificate in Sensory Science
Recent research has indicated a need for structured Sensory Science training in the UK food industry. The aim of this course is to provide a flexible progressive approach at postgraduate level, in association with Campden BRI. Individual training courses are also available.
The Division of Food Sciences at The University of Nottingham (UoN) is well known for its excellence in research and teaching at both undergraduate and postgraduate level. Campden BRI, the UK's largest food RA, supports the food industry through training, scientific services and research. The Sensory Group at Campden BRI has substantial experience in providing sensory services for industry. Such a combination of expertise offers delegates excellent opportunities to develop their own knowledge and apply this in the workplace.
What is available?
The UoN and Campden BRI offer 6 taught modules (see below). Each module (except Practical Project) is designed to stand-alone, typically taught as intensive 4-5 day course. They provide an easy way to strengthen or up-date your knowledge in a particular area.
The Postgraduate Certificate in Sensory Science comprises four compulsory modules, a Practical Project, and a choice of options such as the Food Flavour Module. A formal examination and/or a piece of coursework assess each module. The flexible nature of the course enables delegates to study on a part-time basis, typically three modules a year, but more or less frequently if it is more convenient.
The available modules are:
Sensory Evaluation and Sensory Techniques
Sensory Evaluation and Sensory Techniques
Location: Campden BRI
Date: 4-7 September 2012
This 4 day module is run by Campden BRI. It provides an introduction to sensory evaluation techniques, data analysis and panel selection.
Many companies appreciate just how valuable sensory evaluation can be to their business; however, it is crucial that it is implemented with a thorough understanding of panel training methods and interpretation of results. Campden BRI's team of sensory scientists will draw on their own industrial experiences to demonstrate just how successful good sensory practice can be.
After the module, delegates should be able to:
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Recruit, train and monitor performance of sensory panels
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Select and perform standard sensory techniques
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Analyse and interpret sensory specifications data
This module is also accredited by the Institute of Food Science & technology at Intermediate level. All delegates have the additional opportunity to sit the associated examination to obtain the IFST Certificate in Sensory Evaluation at Intermediate level.
Teaching Team
Sensory Sciences staff at Campden BRI
Sensory Sciences staff at Campden BRI
Cost as individual module: please contact training @campden.co.uk for fees
Sensory Evaluation - Statistical Methods and Interpretation
Sensory Evaluation - statistical methods & interpretation
Date: 14-17 January 2013
Location: Campden BRI
Ever wondered why you analyse your sensory data using the techniques you do, why you make particular choices in the analysis, how appropriate it is, why you interpret the data that way or do you ever question the validity of the conclusions you draw?
This four day intensive course takes delegates through some of the fundamental theory behind the statistical analysis of sensory data.
Starting with univariate techniques (including difference and similarity testing, ranking and ANOVA) and moving through to multivariate analysis, e.g., PCA and GPA, the course highlights important issues for the application and interpretation of statistical techniques.
After the module, delegates should be able to:
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Understand and apply a range of univariate and multivariate techniques to sensory data
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Appreciate the application of different experimental designs
Teaching Team
Chantal Gilbert, Campden BRI,
Dr Tracey Hollowood UoN , Dr Joanne Hort UoN
Cost: Postgraduate Fees.
Cost as individual module for 2013 is £1500 (no VAT)
Psychophysics, Perception and Physiology
Psychophysics, Perception and Physiology
Date: 20-23 May 2013
Location: University of Nottingham
A 4 day module providing both a fundamental and practical understanding of human sensory perception and the techniques used to examine them.
The module starts with an update on the mechanism of sensory perception and considers aspects of individual variation such as genetic factors, age and gender. This is followed by an introduction to Psychophysics, including ‘threshold testing’ and signal detection theory which underpins the use of d’ and R-index measures. We consider the use of newer ‘labelled magnitude scales’ and temporal measures of sensation including ‘time intensity’ and ‘Temporal Dominance of Sensations’ methodologies. We also look at the relative merits of the ‘Rapid Methods’ now available to sensory scientists and finish by bringing the senses together in consideration of the concept of multimodal perception and interactions between the senses.
After the module, delegates should be able to:
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Understand the biological basis of perception and individual variation
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Review the laws of psychophysics and their relationship to sensory testing
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Understand and apply recent advances in sensory measurement including d’ and the R-index, Temporal Dominance of Sensations and Rapid Methods for descriptive analysis.
Teaching Team
Professor Andy Taylor & Dr Joanne Hort , The University of Nottingham
Cost: Postgraduate Fees
Cost as individual module is £1500 (no VAT) for 2013
Consumer studies and Market Research
Consumer Studies and Market Research
Date: 17-20 June 2013
Location: University of Nottingham
This 4 day module introduces delegates to factors affecting consumer acceptance of food and the application of techniques used to understand them.
The course considers the impact of issues such as questionnaire design, expectation and context before reviewing both qualitative methods, e.g. focus groups, and quantitative techniques. We reflect upon emotional response and the methods used to capture this, before moving on to more advanced approaches such as Repertory Grid, Conjoint analysis and a review of the techniques available in the Preference Mapping toolbox.
By the end of this course delegates should be able to:
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Define the factors shaping consumer acceptance
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Review the methods available for determining consumer acceptance and attitudes and their pros and cons
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Demonstrate how these principles can be utilized for improved NPD (New Product Development)
Teaching Team
Dr Joanne Hort (UoN), Consumer & Sensory Sciences staff at Campden BRI, Guest Lecturer Prof. Hal MacFie
Cost:Postgraduate Fees.
Cost as individual module is £1500 for 2013(no VAT)
Practical Project
As part of the PGCert, delegates report on a practical project carried out to address a commercial/technical issue currently challenging their organisation, supported by a tutor from Campden BRI or UoN.
Other modules
Food Flavour
Date: 8-11 April 2013
The Food Flavour short course is a four day long programme that introduces the fundamental science of food flavour through relevant scientific case examples and industrially relevant applications. Both analytical chemistry and flavourist style approaches will be taken to explore how flavour and flavours can be generated, analysed, delivered and commercially exploited. The course is particularly relevant to developing scientists in the food, drink or flavour industry and to students who wish to broaden their experience and subsequently enter the food industry. The course covers:
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Understanding Flavour Compounds - flavour chemistry; flavour carrier systems (encapsulation); flavour legislation; flavour generation
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Measuring Flavour - flavour analysis (volatile and non-volatile) theory; practical approaches to flavour analysis
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Flavour Release - orthonasal delivery; oral processing; in-vivo flavour delivery; flavour persistence; modelling flavour release
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Flavour Formulation and Applications - application examples; an instruction from a flavourist; practical (flavour blending), case histories
“The module was well delivered, the practicals were interesting and informative; the speakers were very knowledgeable and enthusiastic about their subject” (previous industry delegate)
Cost: Postgraduate Fees.
Cost as individual module is £1500 for 2013(no VAT). Bursaries may be available to cover fees for UK industry delegates, please ask for details.
All modules can be taken as stand alone training courses.
Admission Requirements
Ordinarily delegates would be expected to have an honours degree in a science based subject and/or to have relevant experience in sensory analysis. However, if you send a CV to the contact address given below we would be happy to advise whether or not your background is acceptable.
International Students: Language requirements.
Enquiries
For academic enquiries please contact
Course Director
Dr Joanne Hort
Associate Professor in Sensory Science
email: joanne.hort@nottingham.ac.uk
Full course syllabus and module details may be obtained from:
Ms Carolyn Newton
Division of Food Sciences
tel: +44(0) 115 951 6143
fax: +44(0) 115 951 6142
email: carolyn.newton@nottingham.ac.uk
How to Apply
Information
Fees
Total fee for 2012-13 is £7,500 (no VAT). Cost of individual modules listed above.
Course leaflet
Download as pdf
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