Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. The discipline of sensory analysis requires the use of a panel of human evaluators, wherein test results are recorded based on their responses to the products under test. Statistical analysis is then employed to generate inferences and insights regarding the product.
The sensory sciences are central to research as well as studies in product development or modification, quality control and quality assurance. The effect of foods on our senses is neither simple nor totally understood. The complexity of the stimulus of a food product on any one of our senses is affected by a vast number of factors, including: nature and presentation of the specific food matrix, the age, gender, background, sensory sensitivity of the consumer, even the conditions under which the test is carried out. Despite these limitations, the area of sensory evaluation is used to establish the credibility of a potential new product or the effectiveness of a modification to a new product.
In order to develop understanding and application of sensory science, FFSQ, IGMPI has designed this comprehensive Sensory Analysis in Quality control Programme.
The aim of the programmes is to introduce the basic principles involved in using sensory evaluation effectively in the workplace .The programme will provide individuals with key knowledge of which can be applied directly in maintaining and improving the quality attributes of existing products, and also in developing new products.
Student aspiring to work in the field of sensory science
All involved in implementing and maintaining product quality systems.
Quality Control and Quality Assurance personnel
New Product Development personnel
Industry professionals who conduct consumer preference/acceptance tests
Lab technicians and managers
Marketing managers and research support staff
1: Introduction to Sensory Evaluation – The role of sensory evaluation in the food industry; The five human senses; Test individual sensitivities to odour and taste
2: Holistic approaches to understand colour, flavor, texture profiles of food products: Fruits/ vegetables/ confectionary/ baked goods
3: Sensory Test Methods–Steps to conducting a sensory study; Discrimination Tests; Descriptive Analysis Tests; Consumer Tests
4: Sensory Testing — Taste Panels; Control of test room, samples and panellists; Recruitment screening and training of panel members for descriptive analysis; Statistical analysis of results from taste panels
5: Sensory Testing– Focus Groups; Questionnaire Design; Focus Group facilitation; Analysis of results from focus groups
6: Food flavors and taints and off flavors
7: Application of Sensory Evaluation-New product development; Quality Control; Product specifications
Any graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.
The duration of the training is 3 months.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Food Sensory Analysis in Food by Faculty of Food Safety and Quality, IGMPI.
The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.
In recent Months the Institute has witnessed more and more participation from professionals working global foods giants like Vimta Labs, SGS, Kohinoor Foods Ltd., Nestle India Ltd., Parle Agro Pvt. Ltd., Mondelez India Foods Pvt. Ltd., Venkys India Ltd., McCain India Foods Pvt. Ltd., LT Foods Ltd., Haldiram’s India, Mother Dairy, Patanjali, Heritage Food Ltd., Kwality Dairy India Ltd., KRBL Ltd., etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in the form of job roles and positions like that of Food Beverage Executive, Quality Assurance Executives, R&D Managers, Food & Beverage Managers, Food consultants, Microbiologist, Executive Chef and many more.
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like