Key Features
Ideal for individuals who assess food products
On-site delivery at the National Centre for Food Manufacturing or at your own
Half-day short course
Can be arranged on demand
Course Overview
The course aims to provide an understanding of the principles of sensory evaluation practices including an introduction to human senses and how they are used in sensory evaluation. The course also looks at the key physiological and psychological factors involved in perception and the importance of flavour in foods. This course is ideal for individuals who assess food products and would benefit from more knowledge in this area.
Course Dates
- 14 November 2024*
- 20 March 2025
How You Study
This half day course is delivered on site at the National Centre for Food Manufacturing in Holbeach and can also be delivered on business premises.
Funding
*This course can also be attended as part of our Skills Bootcamp in Product Development and Sensory Analysis. Please contact NCFM for more details of our funding options.
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