This course is designed for technical and quality assurance staff who have a basic knowledge or are new to sensory science, food technologists and development chefs working in New Product Development in the food and beverage sector.
Participants will gain an understanding of the principles of sensory science, definitions and best sensory practice. Participants will learn the physiological and psychological factors that affect perception and how the human senses are employed, while also learning how they are used in sensory evaluation. Participants will have the option of gaining a Foundation Level Sensory qualification from the Institute of Food Science & Technology, IFST (UK) by sitting a virtual exam.
The course will be held online over two half-days on the 1st and 8th of December. The optional exam will take place on 13th December. The fee for this event is €420 per participant or €273 for those eligible for funding by The Rural Food Skillnet (exam fee included).
To access previous webinars on topics such as “Valuable Insects: An Emerging Source of Protein in Europe” and “Expertise and Tools for Studying Food Structure” from the Teagasc Food Industry Development – CLICK HERE