Introduction to Sensory Evaluation – Sensory Analysis for Quality Control

Description

This online module introduces the principles and purpose of sensory evaluation within food and beverage production.

Learners will explore how sensory evaluation is used as a structured and objective tool to assess product quality through human perception, helping teams detect defects, investigate complaints, validate process changes and maintain product consistency.

The course forms part of the Sensory Analysis in Quality Control programme and is delivered online, allowing learners to complete the material at their own pace.

Individuals enrolled on this module will have access for 90 days from purchase.