20 February 2019
(Half Day AM)
The course aims to provide delegates with an understanding of the principles of sensory evaluation practices including an introduction to human senses and how they are used in sensory evaluation and looking at the key physiological and psychological factors involved in perception and the importance of flavour in foods. This is ideal for individuals who assess food products and would benefit from more knowledge.
This one day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
Certificate of attendance or after successful completion of an assignment, FDQ certificate with unit credits.
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