Overview
Sensory evaluation is a scientific test that is popularly used to gauge and interpret human responses to food products. More and more food companies adapt sensory evaluation to help in their business decision making, be it in new product development, quality control, or market study. However, it is important to note that such test should be performed upon understanding of objectives and principles prior to the activity. Our trainers, with extensive industry and academic experiences, will demonstrate how food products can be evaluated by simple approaches, and how easily a tasting session can be set up and managed in a controlled environment where consumers’ perceptions on food products are measured and analysed objectively without psychological bias.
This 2-day short course will introduce concepts, principles and techniques required in sensory evaluation that are applicable to food industry. Participants will have hands-on experience in role play as both panelists and sensory leaders, to design and conduct various sensory tests (e.g. discrimination test and affective test) to meet different objectives in workplace and perform statistical analysis (e.g. X2-test and ANOVA test), before drawing meaningful conclusions in business. The statistical analysis can be easily done on Microsoft Excel with its free functions. No additional cost on other App or software will be incurred. A user-friendly Excel template will be offered FOC to participants at the end of course.
What You’ll Learn
Topic 1: Introduction – Understanding of Sensory Science
- This topic will cover the principles, terminologies, factors and control measures used in sensory evaluation.
Topic 2: Experimental Design for Discrimination Tests
- In this topic, two discrimination tests will be exemplified for experimental design. Hands-on activities towards purposes of experiment will be carried out.
Topic 3: Experimental Design for Affective Tests
- In this topic, two affective tests will be exemplified for experimental design. Hands-on activities towards purposes of experiment will be carried out.
Topic 4: Statistical Analysis for Sensory Tests
- Statistical methods appropriate to the sensory tests will be illustrated. Data analysis will be guided and performed on a provided Excel template.
Who Should Attend
- This course is appropriate for food technologists, QA/QC executives, as well as marketing personnel who need scientific proof to improve / justify product quality, or to analyse market information from consumers’ feedback prior to making business plan or decision.
SITizens Learning Credits (SLC) - Eligible Course
This course is SITizens Learning Credits (SLC) eligible. Please refer to the
user guide on how to register for courses utilising your SLC.
Find out more about
SITizens Learning Credits (SLC).
Prerequisites
- Participants with qualification of diploma in life science related fields are preferrable.
- Participants shall have basic IT literature skills, especially in the use of Microsoft Excel and Word Documents.
Certificate and Assessment
A Certificate of Participation will be issued to participants who:
- Attend 75% of the course
- Undertake non-credit bearing assessment during the course
Frequently Asked Questions
- What is included?
- Course materials such as lecture notes, sensory test manual, and an Excel template for data analysis will be provided at the course. Participants are required to bring their own laptop.
- What IT skills do I need for this course?
- Basic skills in the use of Microsoft office tools such as Excel will suffice. No programming skills are required for this course.
- What attire shall I prepare for this course?
- No specific attire is required. Comfortable clothing, long pants and shoes are preferred as there are hands-on activities in the classroom and sensory laboratory.
Schedule
Day 1 Schedule
| Time |
Activity
|
| 8.30am |
Welcome and Registration |
| 9.00am |
Topic 1 |
| 10.30 – 10.45am |
Tea Break |
| 12.30pm |
Lunch |
| 1.30pm |
Topic 2 |
| 3.00 – 3.15pm |
Tea Break |
| 5.00pm |
Quiz/ Q&A |
Day 2 Schedule
| Time |
Activity
|
| 8.30am |
Welcome and Registration |
| 9.00am |
Topic 3 |
| 10.30 – 10.45am |
Tea Break |
| 12.30pm |
Lunch |
| 1.30pm |
Topic 4 |
| 3.00 – 3.15pm |
Tea Break |
| 5.00pm |
Quiz/ Q&A |
Fees
Enhanced Subsidy
| Category |
Full Fee |
After SF Funding |
| Singapore Citizen (Below 40) |
$1,926.00 |
$577.80 |
| Singapore Citizen (40 & above) |
$1,926.00 |
$217.80 |
| Singapore PR/LTVP+ Holder |
$1,944.00 |
$583.20 |
| Non-Singaporeans |
$1,944.00 |
Not Eligible |
Note:
- All figures include GST. GST applies to individuals and Singapore-registered companies.
- You can opt for either SkillsFuture Funding or Mid-Career Enhanced Subsidy. Both cannot be combined.
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Learn more about funding types available
Terms & Conditions:
SkillsFuture Course Funding
To be eligible for the 70% training grant awarded, applicants (and/or their sponsoring organisations where applicable) must:
- Be a Singaporean Citizen or Singapore Permanent Resident or LTVP+ Holder
- Not receive any other funding from government sources in respect of the actual grant disbursed for the programme
SkillsFuture Mid-Career Enhanced Subsidy
To be eligible for the 90% enhanced subsidy awarded, applicants (and/or their sponsoring organisations where applicable) must:
- Be a Singaporean Citizen
- Be at least 40 years old
- Not receive any other funding from government sources in respect of the actual grant disbursed for the programme
SIT reserves the right to collect the balance of the course fees (i.e. the potential grant amount) directly from the applicants (and/or their sponsoring organisations where applicable) should the above requirements not be fulfilled.
SIT reserves the right to make changes to published course information, including dates, times, venues, fees and instructors without prior notice.
