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Introduction to Sensory Evaluation

Introduction to Sensory Evaluation


In a nutshell


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An introduction to the use of the senses and sensory evaluation, and their potential in areas such as new product development and marketing.


Sensory evaluation is a scientific discipline that uses the human senses (sight, smell, taste, touch and hearing) to evaluate and understand the physical attributes of consumer products. These methods can help to design product profiles, determine sensory preference drivers, uncover consumer taste segments, and optimise product to concept fit. Sensory analysis is relevant to food and drink, personal care, home care, and many other sectors.

Why attend?

The webinar will build awareness in an important and growing area of research and insight. Anyone involved in developing, refining, reformulating or marketing consumer goods, will find the session interesting and applicable. The webinar will cover basic concepts of sensory evaluation and explain how these techniques can complement other types of research.

Who should attend?

This webinar is suitable for anyone interested in how the senses and perception can help to design and deliver innovative products with consistent quality. It is particularly relevant for those involved in research and development, new product development, and/or branding and marketing communications.

10:00 - 11:00

  • Members £25.00 + VAT
  • Non-members £30.00 + VAT
  • Carol Raithatha
    Carol Raithatha

    Carol Raithatha is the director of Carol Raithatha Limited, a UK based consultancy offering sensory, consumer, and food and drink research. Carol works on R&D, NPD, marketing and quality type projects for research organisations and agencies, and manufacturers. Her professional focus is on food and drinks, although recently she has been involved with a wider range of consumer goods.

By webinar


    Agenda 10am–11am
    • What is sensory evaluation – definition and history
    • The use of the sensory attributes and sensory evaluation in developing, marketing and maintaining the quality of consumer products
    • Core principles in sensory evaluation
      • Objective vs. subjective assessments
      • Sample preparation and presentation
      • Assessor screening and training
    • Core methods in sensory evaluation
      • Discrimination
      • Description
      • Preference and liking
    • More complex and developing methods and models
      • Preference mapping and modelling
      • Emotional profiling
    • Sensory evaluation as part of the research tool box
    • Q and A

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