Sensory Evaluation

Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product’s success in today’s food and pharmaceutical markets if you can understand and measure the sensory quality of foods.

Through lectures and demonstrations, you will:

• Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products.
• Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product.
• Learn how to evaluate the sensory quality of food products using statistical descriptive analysis.
• Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques.

NOTE: A background in statistics is NOT required for this course. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists.

Speaker(s): Dolf DeRovira, Corby Bacco, Elizabeth Clark, PhD., Viktor Mirtchev, Neeta Y. Yousaf, PhD.

Fee: $1,395 per person

Registration Closes: June 22, 2026