Sensory Science PGCert


Fact file

Qualification name:Sensory Science
Duration:part-time 36 months
Entry requirements:At least a 2nd class honours degree
IELTS:6.0 (no less than 5.5 in any element)
Part time details:Up to 3 years part-time
Start date:September
Campus:Sutton Bonington Campus

Course Overview

The PGCert Sensory Science is aimed primarily at individuals working in the food or related industries.The programme has been designed to meet a need for structured sensory science training in the UK food industry.

The course will provide you with comprehensive training in a variety of areas related to sensory science, including sensory techniques, statistical analysis, psychology, physiology and perception, and consumer studies and market research. 

This course is delivered in collaboration with Campden BRI.

All modules can be taken as stand alone training courses.

Key facts

  • The Sensory Science Centre (in the school's food sciences group) is well known for its research and training in sensory science. It offers state of the art facilities and the only formal qualification in sensory science in the UK.
  • 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 experiences in providing sensory services for industry.
  • The School of Biosciences is ranked the no.1 research environment in the UK (for agriculture, veterinary and food science) in the 2014 REF (Research Excellence Framework). 97% of our work (in the Schools of Biosciences and Veterinary Medicine and Science ) was judged to be of international quality.

Course Details

The UoN and Campden BRI offer six taught modules which are taught as ‘stand alone’ courses.They provide an easy way to strengthen or up-date your knowledge in a particular area. (See Modules page)

Successful completion of all 6 can lead to the award of a PGCert Sensory Science.  

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. Most delegates complete the course in 2-4 years.

Start date for the PGCert is recommended as September or February, although registration is possible at any time throughout the academic year.

Modules are supported through the University’s virtual learning environment which provides access to a wealth of electronic resources to facilitate learning. Delegates registered on the PGCert also have full access to the University’s extensive online and in house learning resources, information services and career services.


Cost of each module - please see school's webpages or contact us.


Modules currently offered are:

  • Sensory Evaluation and Sensory Techniques
  • Sensory Evaluation - Statistical Methods and Interpretation
  • Psychophysics, Perception and Physiology
  • Consumer Studies and Market Research
  • Food Flavour
  • Practical Project (PG Cert only)

Please note that all module details are subject to change. More details about modules and dates as stand-alone courses can be found on the school's webpages


UK/EU students

Bursaries to pay complete course fees or individual module costs may be available to UK industry delegates through our BBSRC Advanced Training Partnership Award - please ask for details.

The Graduate School website at The University of Nottingham provides more information on internal and external sources of postgraduate funding.

International and EU students

The International Office provides information and advice for international and EU students on financing your degree, living costs, scholarships, external sources of funding and working during your studies.

Find out more on our scholarships, fees and finance webpages for international applicants.


Retailers and suppliers are increasingly looking to include consumer research and objective sensory tests in the product development process, as one crucial part in reducing the risks associated with existing and new product development activity.

The PGCert will equip you with the skills and experience necessary to competently conduct qualitative and quantitative consumer research, profiling and quality grading for companies within the food and related industries.

Average starting salary and career progression

In 2014, 87% of postgraduates in the School of Biosciences who were available for employment had secured work or further study within six months of graduation. The average starting salary was £26,800 with the highest being £29,000.*

*Known destinations of full-time home and EU postgraduates, 2013/14.

Career prospects and employability

A significant proportion of graduates from this programme choose to continue to PhD degrees leading to postdoctoral research careers; others establish careers as Research Assistants/Experimental Officers in academic or research institutes or secure administrative/technical positions in the biological sciences.

The acquisition of a masters degree demonstrates a high level of knowledge in a specific field. Whether you are using it to enhance your employability, as preparation for further academic research or as a means of vocational training, you may benefit from  careers advice as to how you can use your new found skills to their full potential. Our Careers and Employability Service will help you do this, working with you to explore your options and inviting you to attend recruitment events where you can meet potential employers, as well as suggesting further development opportunities, such as relevant work experience placements and skills workshops.

The Enquiry Centre

The University of Nottingham
King's Meadow Campus
Lenton Lane
Nottingham, NG7 2NR

t: +44 (0) 115 951 5559
f: +44 (0) 115 951 5812
w: Frequently asked questions
Make an enquiry