A food product’s success in the market depends not just on how it’s made, but on how it’s experienced. This course introduces you to the science of sensory evaluation, teaching you how to systematically assess a product’s appearance, aroma, flavour, and texture using structured, evidence-based methods. You’ll learn how to incorporate consumer feedback early in the development process � saving time, resolving quality issues, and increasing the likelihood of a product that truly resonates with its audience.
Skills you will learn:
Business Sense
Learning Objectives
Improve product decisions by recognizing why sensory evaluation matters for customer acceptance, quality consistency, and competitive advantage.
Run sensory evaluation with control by using a clear program plan that standardizes methods, reduces bias, and protects reliability.
Use sensory programs to drive results by applying them to product development, reformulation, shelf-life checks, quality troubleshooting, and supplier or packaging comparisons.
Follow generally accepted good practices by using trained panels when needed, consistent protocols, blind testing, proper sample handling, sound data capture, and regular program review.
Who Should Take This Course?
Innovators
Team Members & Leaders
Small Business Owners
Course Outline & Major Topics
1. Why Sensory Evaluation is important
2. Why do you need a plan to manage your sensory evaluation programs
