The consumer response to any new food and drink product is key to its success. This is equally true for products aiming to be healthier. Specialists at Campden BRI have put together a workshop for FHIS on sensory evaluation. This half day workshop will give attendees new insights into the world of sensory science and  how this can be used as part of your NPD process.

Sensory analysis (or  evaluation) is a scientific discipline that support NPD through the application of the  principles of experimental design and statistical analysis to use human senses (sight, smell, taste, touch and hearing) to evaluate consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. From the results it is possible to make inferences and insights about the products under test.

Places are limited (20 max), so in order to reserve your place at the event, please register at

  • Event Location
    The Grand Central Hotel, 99 Gordon Street, Glasgow, G1 3SF
  • Event Date
    26/03/2013 9:15 am