Sensory Evaluation
June 26, 2025 8:30 AM-4:30 PM

Sponsored By
Rutgers, NJAES, Office of Continuing Professional Education

https://cpe.rutgers.edu/food-science-safety/sensory-evaluation

Cook campus

Amy Smith
848-932-7764
732-932-1187
ys1048@njaes.rutgers.edu

N/A

Public Health CE#21773: 14.00 hour(s)

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 foods.

Through lectures and demonstrations, 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. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists.

Registration Fee: $1,250 per person
Early Bird Discount Fee: $1,150 per person (expires June 5, 2025)
Multi-Person Discount Fee: $1,050 per person (Save with you sign up with a colleague!)

Dolf DeRovira
Corby Bacco
Elizabeth Clark
Viktor Mirtchev

Registered Environmental Health Specialist (REHS)

$ 999.99