Sensory Evaluation and Sensory Techniques
This module 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 how sensory best practice is implemented in the workplace.
Sensory Evaluation - Statistical Methods and Interpretation
Delegates will gain a deeper understanding of the routine univariate and multivariate techniques used to analyse sensory data, but also the consequencesof making particular choices and hence develop confidence in the analysis and interpretation of sensory data. Through the use of lectures and a series of practical activities delegates gain hands on experience of data analysis and the sensory and statistical packages available.
Advanced Sensory Science and Topical Techniques
The biological basis of sensory perception is covered including receptors, psychophysical laws, and associated sensory testing including, threshold measurement, d’ and R-index measures. Variation in sensory perception due to physiological factors such as genetics, age and gender will give delegates deeper understanding into factors underpinning sensory perception. Temporal measures e.g. TI, TDS, TCATA and rapid descriptive methods e.g. napping, flash profiling will give delegates insight into the relative merits of such methods. Understanding multimodal perception will bring together the concept of interactions between the senses.
Consumer Sensory Science
The course considers the impact of expectation and context before reviewing both qualitative, such as 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 conjoint analysis and a review of the techniques available in the preference mapping toolbox.
This module introduces the fundamental science of food flavour through relevant scientific case examples and industrially relevant applications. Both analytical chemistry and flavourist style approaches are 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 module covers understanding flavour compounds, measuring flavour, flavour release, and flavour formulation and applications.
Sensory Science Project
The sensory science project requires delegates to research and report on a practical project carried out to address a commercial or technical issue currently challenging their organisation. Delegates are supported by a tutor from University of Nottingham or Campden BRI. The practical element is usually carried out at your place of work.
The above is a sample of the typical modules that we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Due to the passage of time between commencement of the course and subsequent years of the course, modules may change due to developments in the curriculum and information is provided for indicative purposes only.