Making Sense Using Sensory Techniques

Course Details
2 days

9 am to 6pm

Singapore Polytechnic

Food Innovation and Resource Centre
500 Dover Road
Block T11B Level 3 Room 301 Singapore 139651

Course Introduction
The process of eating makes use of all the five senses at once. The sensory quality of a food product is an important factor influencing its success in the marketplace. You can increase the chances of a product's success by understanding and measuring the sensory quality of foods.

Course Objectives
In this course, sensory techniques will be explained with a strong emphasis on the practicality of sensory evaluation in a fast moving industrial setting. Training and screening of panel members, and statistical interpretation of data will also be covered. The course will include practical activities to help participants in delivering the best sensory practice in their work environment.

Course Outline
Day 1

9.00-10.15 amIntroduction to Sensory
10.15-10.30 amTea Break
10.30-11.45 amBest practices in Sensory Evaluation
11.45-12.45 pmLunch
12.45-2.45 pmApplication of Sensory in Research & Development (1)
2.45-3.00 pmTea Break
3.00-3.30 pmStatistics for Affective Test Analysis
3.30-6.00 pmApplication of Sensory in Research & Development (2)
Day 2
9.00-9.30 amStatistics for Discrimination Test Analysis
9.30-10.15amRecruitment and training of panellists (with hands-on)
10.15-10.30 amTea Break
10.30-11.45 amApplication of Sensory in Quality Control (1)
11.45-12.45 pmLunch
12.45-2.45 pmApplication of Sensory in Quality Control (2)
2.45-3.00 pmTea Break
3.00-3.30 pmStatistics for Descriptive Test Analysis
3.30-5.15 pmAssessment
5.15-6.00 pmQuestion & Answer Session


Suitable for
This course is suitable for those without prior knowledge of sensory science and also for prospective entrepreneurs who is interested to venture into the food manufacturing businesses.

Minimum Entry Requirements
There are no minimum requirements for this course.

Award / Certification / Accreditation

• Certificate of Attendance (electronic Certificate will be issued)
A Certificate of Attendance will be awarded to participants who meet at least 75% attendance rate

Course Fee
Fees Payable:
$535 (after GST)

Funding Incentives

There are no funding incentives for this course.

Important Dates
Course Dates:
03 - 04 Sep 2020

Registration Period:
15 July - 20 Aug 2020

*Registration may be closed once seats are filled up

Application Procedure

1. All applications must be made via Online Registration at
Course fees can be paid by the following payment modes:

a) Credit Cards, Internet Banking, NETS (Not Applicable for company sponsored)
For e-payment using Visa/Master cards and Internet Banking, please click on the ‘Make e-Payment’ button on the acknowledgement page to proceed.

b) For NETS payment, you can pay at:
Singapore Polytechnic
PACE Academy

c) Cheques
Please make cheques payable to “Singapore Polytechnic”. Do cross the cheque and write the Registration Reference ID, Applicant Name and NRIC/FIN number at the back of the cheque. When you have completed required details, you may mail the cheque here.

Please note that an administrative charge of $15 will be imposed for any returned cheques from the bank or financial institution.

2. All successful applicants will be notified with a letter of confirmation via email.

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