Great food products delight many senses all at once. Build your own sensory skills by developing a greater understanding of the science of aroma, taste, color and texture of food.

In this program, you will examine the pros and cons of different sensory tests, set up testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product.

Through hands-on demonstrations, you will also learn how to evaluate the sensory quality of food products using statistical descriptive analysis. A background in statistics is NOT required.** Using easy-to-learn steps, you will be taught how to perform statistical tests and then progress to more complex assessment techniques.

The sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product’s success in today’s food and pharmaceutical markets if you understand and can measure the sensory quality of foods.

The course includes a special visit to the Rutgers University’s Food Science Department and their sensory evaluation laboratories. Here you will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there.

**For more advanced statistical training, be sure to register for Making Sense of the Numbers: Statistics for the Food Scientist!