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Sensory Evaluation of Foods

Registration is now OPEN for the Sensory Evaluation of Foods: 17 - 18 August 2021

BASIC SENSORY EVALUATION - 17 - 18 August 2021: This course is aimed at providing an excellent over-view of sensory evaluation of foods and its applications for food scientists, R&D scientists, QA& QC scientists, and sensory professionals who wish to conduct sensory analysis. This course is appropriate for the beginners who wish to understand basic principles behind the basic sensory tests.


  • Basic Sensory Evaluation: Basic Concepts and Methods - $700 per person


Sensory evaluation is a multidisciplinary science used to understand human perception and response to the sensory characteristics of foods and non-foods. Products attain market success when they meet consumer need and expectation, and when their benefits are well communicated to the target consumers. Sensory and consumer product research is a tool used to achieve all of these factors by measuring sensory differences, and preference, liking and attitudes of consumers toward a product, product concepts, and even services wrapped around products. Applications of sensory evaluation include new product development, product improvement, product maintenance, new product potential or category appraisal, and product claim substantiation, etc.


    Day 1
  • Introduction to Sensory Evaluation and its applications
  • Basic Sensory Attributes and Human Perception
  • Sensory Facilities, Product, and Panelist Controls
  • Physiological, Psychological, Physical Factors
  • Measuring Responses: Selection of Scales and Biases
  • Lab 1: Duplicated Triangle Test
  • Discriminative Tests: Paired-Comparison, Triangle, 2-out-of-5, Duo-Trio, etc.
  • Advanced Discriminative Tests: Thurstonian model, traditional R-index, bipolar R-index

    Day 2
  • Descriptive Analysis: Flavor Profile, Texture Profile, QDA®, Sensory Spectrum®, Time Intensity Analysis, Free-Choice and Flash Profiling
  • Descriptive Analysis: Lexicon Development
  • Lab 2: Spectrum Descriptive Analysis
  • Consumer Sensory Evaluation: Qualitative Research and Quantitative Research
  • Consumer-Oriented Product Optimization of Sensory Quality and Acceptance
  • Lab3: Consumer Acceptance Test
  • Open for questions and comments
  • Certificate Ceremony and Closing


Participants who complete the course receive a certificate issued by the LSU AgCenter School of Nutrition and Food Sciences.


The registration fee includes the cost of the manuals, certificate, lab materials, breakfast, lunch , one reception, and coffee breaks.

Advanced registration is required. Space is limited, so please register early.

Online registration closes 13 August 2021. Registration is not guaranteed after this date. Cancellations before August 13th, will be refunded in full minus a processing fee, provided notification is received in writing or by telephone followed by written notification. A substitute from the original registrant’s institution or company may attend the seminar.


Link: LSU Online Store - Basic Sensory Evaluation of Food - 2021

Contact Information

Registration Questions
Celika Murphy
Phone: 225-578-5207

Course Content Questions
Ashley Gutierrez
Phone: 225-578-5423

revised: 24-Feb-2022 10:42