- Mode
- Part-time
- Subject
- Production Engineering
- Location
- United Kingdom
- Next intake
- SEP 2026
Overview
The course aims to provide an understanding of the principles of sensory evaluation practices including an introduction to human senses and how they are used in sensory evaluation. The course also looks at the key physiological and psychological factors involved in perception and the importance of flavour in foods. This course is ideal for individuals who assess food products and would benefit from more knowledge in this area.
Start dates
21 September 2026
Application deadline
Rolling admissions - apply early
Campus
- Lincoln, United Kingdom
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