CANCELEDMay 19-21, 2021
9:00am - 2:45pm EDT (Log in time: 8:30 am EDT)
Next offering tentatively planned for late fall 2021/early spring 2022. Registration will open when course dates are confirmed.
Sensory Evaluation Course Overview
"The descriptive analysis section was packed with information that I will be able to revisit and use with future projects. I loved the combination of chemical/food science information with consumer research and data analysis, allowing all fields to be involved with discussions."
- Trevor Nichols,
Product Development Assistant,
Great food products delight many senses all at once. In fact, 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 can understand and measure the sensory quality of foods.
Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this online class.
Through lectures and demonstrations, you will:
Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products.
Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product.
Learn how to evaluate the sensory quality of food products using statistical descriptive analysis.
Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques.
We will be mailing out odor kits to all registered students prior to class. The cost for these kits is included in the course fee. However, we will be closing registration earlier than we usually do for courses to allow time for shipping. For international students, registration will close on April 19, 2021 as we need to allow more time to ship internationally. For domestic students, registration will close on May 5, 2021.
Optional Virtual Tour
This course includes an optional virtual tour of the Rutgers University Food Science Department's sensory evaluation laboratories. You will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there. Ask questions and see research related to concepts just learned in the course!
NOTE: A background in statistics is NOT required for this course. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists.
Sensory Evaluation Course: Additional Details
Read more about what to expect at the Sensory Evaluation course! Click to expand each section.
Sensory Evaluation Course Topics
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.
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.
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.
Meet Your Sensory Instructors
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.
Tess Aldredge, McCormick & Company Senior Sensory and Consumer Scientist
Corby Bacco, PepsiCo Principal Scientist Sensory and Consumer Insights (New York)
Senior product and consumer researcher with 20+ years of experience in diverse product categories. In his current role, Corby leads research for key business and innovation initiatives globally for PepsiCo. 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. Watch a short video about the sensory qualities of candy featuring Beverly Tepper!
Here's what students have to say about the Sensory Evaluation instructional team:
"Dolf DeRovira was amazing and passionate. I would definitely attend a class with him again." - Christopher Stuart, Quality Assurance, Gaspari Nutrition
"Instructors are very knowledgeable and willing to answer questions."
"The presenters were great and very knowledgeable in their subject matter."
Who Should Attend?
Any food industry professional who wants to better understand the sensory characteristics of food will benefit from participating in this training course. Past attendees have included:
Professionals involved in sensory evaluation of food and 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
Chef and culinary project managers
Marketing managers and research support staff
Student Reviews of Sensory Evaluation
"I truly enjoyed all aspects of the course. I will use the smell and taste evaluations every week at work." - Christopher Stuart, Quality Assurance, Gaspari Nutrition
"Excellent overview of sensory evaluation."
"It was a great refresher course of what sensory evaluation is and what capabilities it provides to benefit a range of companies."
"Covered all the different types of tests and ways to evaluate food products, from discrimination tests to consumer testing/acceptance testing, to descriptive panels by trained panelists."
"I learned the proper method of smelling and tasting during sensory evaluation."
In addition to 1.5 Rutgers CEUs, this sensory evaluation food science training course is approved for the following continuing education credits:
ATTENTION HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
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 course will be awarded 14.0 CEs.
This online class will be delivered via Canvas and Zoom.
On May 18, 2021, registrants will receive an email with a link to access the course and a document with tips on how to use Canvas and Zoom. Each student will receive an Odor kit via mail prior to the start of the course. Please log into Zoom 30 minutes before start time on the first day at 8:30 am EDT. The course will start promptly at 9:00 am EDT.
Equipment you will need to access this training:
A computer or tablet
Microphones and webcams are required as this is a very interactive course
Photo ID Requirement:
Each registrant will be asked provide a photo of him/herself holding their government-issued photo ID. This is required by credit boards so that you may receive credits for participating in this online course.
You will receive a reminder email prior to the start of the class with further instructions. Wait to receive these instructions before you attempt to upload your ID.
The photo must be clear enough that we can read your name and verify that the person pictured on the ID is in fact the person holding it.
After an OCPE staff member reviews the picture and verifies your identity, you will have access to participate in the course when it begins.
IMPORTANT: A UNIQUE EMAIL ADDRESS IS REQUIRED FOR EACH REGISTRANT TO ACCESS OUR ONLINE COURSES
If this is your first time registering with us, please provide your own unique email address when registering; do not provide an email address that you share with co-workers.
If you have previously taken classes with us and have used an email address that you share with your co-workers or supervisor, you must update your account with a unique email address. Click the Register Online button below and sign into your account. On the left side toolbar, click My Account. On the drop-down menu, click Edit Profile/Password. Scroll down to the Email Address field (not the secondary email address field!) and enter your own, individual (not shared!) email address here. Click the Submit button at the bottom to save. If you need assistance updating your account, please email or call (848-932-9271, option 2) our Registration Department.
Note: Pre-registration is required.
Sorry, registration is not currently available for this course.
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1. Click here to join our email list (please select "Food Science & Safety" as your Area of Interest)
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This course is approved by the New Jersey State Approving Agency for Veterans Training for educational benefits through the GI Bill®. For more information about the GI Bill, click here.
GI Bill® is a registered trademark of the U.S. Department of Veterans Affairs (VA). More information about education benefits offered by VA is available at the official U.S. government website at http://www.benefits.va.gov/gibill.