The course aims to provide delegates with an understanding of the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid them in selecting the most appropriate method to use in the workplace.

This one day course is delivered at the National Centre for Food Manufacturing, Holbeach.

Course Description

For full description of the course please click here

All Course Dates:

26th November 2024

26th June 2025

*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance, please contact the [email protected] for more details before making a payment if you would like to consider other funding options