This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices.

When March 24-26, 2020

Where Rodney A. Erickson Food Science Building

Web Visit external website

The course is delivered in a classroom and laboratory environment, and includes a mixture of theory, demonstrations, and laboratory activities using Compusense Cloud. At the completion of the course participants will:

  • Be familiar with the practical considerations that must be taken into account when running sensory tests

  • Understand chemosensory biology and how our sensory systems work

  • Gain a detailed understanding of sensory test methods and the role of sensory science and the product lifecycle

  • Learn how to interpret sensory test results and determine appropriate actions

Who should attend this course:

Individuals who want to increase their knowledge and skills in basic and applied sensory science testing and analysis. It is appropriate for professionals from the following roles:

  • Product development

  • Research & development

  • Quality assurance/ control

  • Regulatory/legal

  • Market research

  • Technical service

Office for Research and Graduate Education

Address

217 Agricultural Administration Building
University Park, PA 16802-2600

Office for Research and Graduate Education

Address

217 Agricultural Administration Building
University Park, PA 16802-2600