The aim of the ‘Fundamentals of the sensory analysis’ training is twofold:

1) to familiarize participants with the sensory analysis theme and its basic concepts;

2) to learn from an experienced sensory expert how to conduct proper sensory analysis and how to conduct proper tasting session.

‘Fundamentals of the sensory analysis’ training

Every company aims to develop a unique products to please the customers and secure their loyalty. However, majority of the companies are not successful with meeting that aim.

Product matters

Just have a closer look at the market. Can you see how many products are similar to each other? That is a result of copying products offered by market leading companies. With competition rising everyday companies must do their best to create outstanding innovative products.

Quality matters    

You must be aware that the brand itself does not guarantee a success of the product. Customers’ demands are growing and they want their voice to be heard. Unhealthy and poor quality products are quickly vanishing from the market. Today, beyond the brand, the product must provide quality.

Sensory analysis gives you an answer

The importance of the sensory analysis in the development of the products is crucial. Especially, but not inclusive, in the Food and Cosmetics industries, where sensory analysis should be used both to develop new products, and to monitor the quality of the products already implemented on the market.

For whom?

The course is designed primarily for all those associated with sensory analysis and its application, in particular for managers, food technologists, marketing teams, quality assurance departments, on-site laboratories, sales departments and factory workers responsible for the organoleptic evaluation of products in factories.

During training participants will be familiarised with:

  • basics of the sensory analysis, definitions and terminology
  • rules for the sensory testing implementation and sample preparation
  • basic method of sensory analysis and its application
  • product research plan – the combination of sensory analysis methods combined with consumer research
  • recruitment and verification rules for a sensory team
  • tasting session’s & sensory evaluation principles
  • factors affecting the reliability of the results

Sensory as science


Human senses


Basic sensory evaluation techniques and their applications


Tasting session’s & sensory evaluation principles


Product’s research plan

10:00 - 11:0010:00 - 11:00

Sensory as science

11:00 - 12:0011:00 - 12:00

Human senses

12:00 - 13:0012:00 - 13:00


13:00 - 14:0013:00 - 14:00

Basic sensory evaluation techniques and their applications

14:00 - 14:3014:00 - 14:30

Tasting session’s & sensory evaluation principles

14:30 - 15:0014:30 - 15:00

Product’s research plan

Learn about the registration conditions and fill out the application form:





600 EUR


8-15 people


1 day