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 course is to introduce the basic principles involved in using sensory evaluation effectively in the workplace .The course 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
Graduation in Science and Candidates appearing for the final year of Bachelor's degree/equivalent qualification exam or awaiting their results, are also eligible to apply.
The total duration of this Certificate course is 3 Months.
The registration dates for this bi-annual executive programme run by the Institute are updated timely on the webpage. Effective E-learning tools incorporated into the design of the webpage make the course lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
IGMPI follows a credit system based on all all learning activities involved in studying for all PG Diploma, Executive Diploma and Certificate Programmes. Each of your modules is equal to 4 credits. To successfully complete the programme, you will have to earn all the credits assigned to your programme.
All the participants are obliged to timely submit their assignments and appear for the examination at the end of the course. After successful completion, the participants will be awarded Certificate of Food Sensory Analysis Issued by Faculty of Food Safety and Quality, IGMPI.
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