Sensory evaluation: an introduction – Campden BRI

This course provides information on principles of sensory science, the human senses and how they are used in sensory evaluation practices, sensory methodology and best practice when conducting these methods.

Typical attendees usually include those with basic knowledge or who are new to sensory science. They will gain an understanding of the importance of objective sensory evaluation activities in the food and drink industry. Attendees will also get the opportunity to gain a qualification in sensory evaluation at foundation level.

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