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Sensory Evaluation

A 2-day short course to help you understand the scientific side of tasting food!

Maximize your training time stay one extra day to take
Statistics for Food Scientists

Course Code: LF0606CA17

sensory evaluation of foods class

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Dates & Time

October 17-18, 2016
8:30am - 4:30pm (Check in time on Day 1: 8:00 am)

Maximize your training time! Stay through October 19 to attend Statistics for Food Scientists.


Course includes hands-on working demo with Excel!

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.

“I truly enjoyed all aspects of the course. I will use the smell and taste evaluations every week at work. [Instructor] Dolf DeRovira was amazing and passionate. I would definitely attend a class with him again."
-Christopher Stuart, Quality Assurance, Gaspari Nutrition

The course includes a special visit to the Rutgers University 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.

After this two-day course, stay a 3rd day to attend our Statistics for Food Scientists class and maximize your training time at Rutgers!

Read Full Course Agenda
Meet the instructors
View Recertification Credits (Now approved for Certified Food Scientists! Click link to learn more.)

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

Who Should Attend?
  • Professionals involved in sensory evaluation of food/beverage products

  • Food-related product researchers and developers

  • Quality control and quality assurance specialists

  • Food/beverage marketers or production employees
  • Industry professionals who conduct consumer preference/acceptance tests

  • Lab technicians and managers

  • Marketing managers and research support staff

Click here to see what past participants had to say about this course!

Early Registration Fee $845.00 Register on or before October 3, 2016 and save!
With Statistics for Food Scientists $745.00 Register for both courses and save!
Registration Fee $895.00 After October 3, 2016

Substitutions are permitted. View cancellation policy.


Continental breakfast and lunch will be provided to you at no additional cost.

NOTE: If you have any dietary restrictions or food allergies, please alert us at least one (1) week in advance of the course start date so that we can make reasonable accommodations. We cannot guarantee accommodations for special requests made after that time.


GPS systems may not recognize campus addresses. Even if they take you to the correct building, they will not take you to the assigned parking lot. Therefore, we strongly recommend that you use the directions we provide.

University Inn & Conference Center
178 Ryders Lane, New Brunswick, NJ 08901
Directions, Parking Information & Map

Note: Pre-registration is required. We're sorry, but we cannot guarantee a seat, materials or meals for walk-in registrants. Location is subject to change; registrants will be notified in the event of a change.


To Pay By Credit Card:

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To Pay By Check, Money Order, or Purchase Order:

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If you are a Rutgers' Master of Business and Science (MBS) Program student, CLICK HERE for elective options.

Program Questions? Contact Us!

Senior Program Coordinator: Dalynn Knigge, 848-932-7315
Administrative Assistant: Bianca Scardina, 848-932-7316

Attention U.S. Veterans

All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill. For more information about the GI Bill, click here.

Course Agenda

Discrimination Tests
Since there is no universal test method, each problem must be thoroughly analyzed before a specific test method is selected. Come learn the discrimination test methods designed to determine whether there is a perceived difference between samples.

Descriptive Analysis
Learn the analysis method models used to determine specific issues. Learn the types of panels, issues involved in the development of program, what to demonstrate, and the specific description analysis methods.

Consumer Testing Procedures and Issues
Learn the methods used to assess consumer responses to products, product ideas, and specific product characteristics that give a snapshot of the potential success of a product.

Statistical Discussion
Learn the statistical analysis of rating scale data, how to monitor the sensory panelist performance, how to design and analyze discrimination tests, how to sample serve order designs, product formulation designs, and methods relating variables. Don't worry - a background in statistics is NOT required!

Sensory Data Relations
Learn why it's important to validate data, how to validate it using different testing methods, and understand the product, the processes and the consumer response.

Flavor Descriptive Terminology and Time Intensity Measurement
Learn the different flavor profiles, methods, different descriptive terminology, and how flavor is enhanced by the environment. The key to making a food taste great? Making the product delight many of the senses at once.

Recent Developments in Sensory Research
Learn the most recent developments in the field of Sensory Research. Specialized topics will be discussed such as the genetics of bitter taste: insights into individual taste worlds.

Tour of Rutgers University Sensory Lab
Take a tour of the Rutgers University Sensory labs. Ask questions and see research related to concepts just learned in the classroom! See for yourself the innovative sensory evaluation techniques currently being practiced here.

Meet the Instructors

Faculty Coordinator

Dolf DeRovira, Flavor Dynamics, Inc.
President and Chief Operating Officer
Dolf remains active in the development of new flavor products at his company, He holds a joint patent with the Monell Institute in Philadelphia and has taught courses on flavor descriptive nomenclature and flavor technology. He is past President of the Society of Flavor Chemists and the Chemical Sources Association, and remains an active member of both. He is author of the Dictionary of Flavors - both editions and is Education Chairman in the Flavor and Extracts Manufacturers Association.


Corby Bacco, Kraft Foods
Section Manager in the Consumer Science and Statistics Department (New York)
Corby leads a team responsible for providing consumer and product understanding to support a wide range of R&D initiatives.  This includes both qualitative and quantitative consumer research as well as sensory panel research to provide holistic understanding of the consumer and product experience.  He earned his BS degree from Colorado State University in Food Science and, later, his MS degree in Sensory Science from Kansas State University.

Viktor Mirtchev, Nielsen
Director, Advanced Analytics

Viktor provides strategic consulting to Fortune 100 companies, including business plan and sales strategy development. Viktor is the former Senior Manager of Marketing and R&D Analytics for the Kraft Heinz Company, supporting Marketing, product development and quality efforts. He obtained two BS degrees in Statistics and Computer Science from Roosevelt University, a MS in Applied Statistics from DePaul University and an MBA from Lake Forest Graduate School of Management.

Beverly Tepper, School of Environmental and Biological Sciences, Rutgers University
Director, Sensory Evaluation Lab and Associate Professor in the Food Science Department
Beverly received her Ph.D. in Nutrition from Tufts University. Her research interests include sensory evaluation and consumer perception of foods; perception and preference for foods, especially fats; the influence of genetics, pregnancy and disease on taste and food ingestion; food intake regulation; and, the effects of dietary restraint on eating behavior.


Attendees found these topics to be some of the most valuable aspects of the course:

  • advanced aspects of technology
  • consumer testing procedures and issues
  • flavor descriptives
  • overview of the different types of sensory tests and descriptive analysis
  • when to use discrimination and descriptive testing
  • product formulation
  • stats review
  • first-hand taste experience tests
  • how to conduct taste panels and how to select panelists
  • evaluating statistical data

Attendees said they appreciated learning these skills that can be used on the job:

  • "descriptive nomenclature - I will use for incoming technicians training"
  • "evaluating sensory concepts and modifying for specific applications"
  • "how to set up sensory testing and how to design a testing facility"
  • "how to analyze [testing] data"
  • [will] "apply a few of the discrimination tests to our prototypes"
  • "sensory testing during product development"

Other Comments:

  • [I registered for this course to receive] a greater understanding of the scientific side of tasting food
  • [I felt] The presenters were great and very knowledgeable in their subject matter.
Recertification Credits

In addition to 1.6 Rutgers CEUs, this food science training course is approved for the following credits:

This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 13 CH for their participation in this program. For more information, please visit or email

Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 13 NJ Public Health Continuing Education Contact Hours (CEs).

View all Rutgers food science and food safety training courses