Sensory Evaluation (In person training program for food, beverage, & consumer products)

Pre-registration required at cpe.rutgers.edu/food-science-safety/sensory-evaluation
Build your sensory evaluation skills and develop a greater understanding of the science behind the aroma, taste, color, and texture of successful products!
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 these products.
Through lectures and demonstrations presented by top industry professionals (from companies like Flavor Dynamics, PepsiCo, McCormick & Co, and CVS), 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. NOTE: A background in statistics is NOT required for this course.
COURSE DETAILS:

Date: June 23 & 24, 2026

Time: 8:30am - 4:30 pm EDT

Location: New Brunswick, NJ (Rutgers campus)

Learn more and register: cpe.rutgers.edu/food-science-safety/sensory-evaluation