School of Biosciences
Sensory Science training course

Sensory Science

Develop your knowledge of sensory science with our structured training for industry.

Short-courses in Sensory Science

Sensory Evaluation and Sensory Techniques

This four 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 draw on their own industrial experiences to demonstrate just how successful good sensory practice can be.

It is accredited at Intermediate level by the IFST and delegates have the option of taking the IFST examination in Sensory Science.




Sensory Evaluation – Statistical Methods and Interpretation

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:

  • Understand and apply a range of univariate and multivariate techniques to sensory data
  • Appreciate the application of different experimental designs



Advanced Sensory Science and Topical Techniques

A four 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:

  • Understand the biological basis of perception and individual variation
  • Review the laws of psychophysics and their relationship to sensory testing
  • Understand and apply recent advances in sensory measurement including d’ and the R- index, Temporal Dominance of Sensations and Rapid Methods for descriptive analysis.



Consumer Sensory Science – qualitative, quantitative and topical techniques

This four 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:

  • Define the factors shaping consumer acceptance
  • Review the methods available for determining consumer acceptance and attitudes and their pros and cons
  • Demonstrate how these principles can be utilised for improved NPD (New Product Development)



Sensory Evaluation: An introductory workshop (IFST Accredited) - one day course

This one day course (9.30-4pm) introduces Sensory Science as a scientific discipline:

  • The senses and sensitivity.
  • Sensory panels: who should be assessing your products?
  • Controlling sensory investigations: the room, the samples, the panel.
  • Test methods – Discrimination, Descriptive and Acceptability: what methods exist and when and what can I use them for?

Sensory Methods for Quality Control - one day course

This one day course (10.15–4.30pm) reviews the role of Sensory Science in quality control:

  • Defining Sensory Quality and Sensory Specifications
  • Issues concerning the introduction of sensory quality programs
  • Sensory Quality Control methods

How to apply

  • For individual modules as short courses email Qian Yang

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

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