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In today’s competitive and dynamic food marketplace, manufacturing products that meet

consumer sensory expectations with consistent sensory quality is essential for the food and
beverage industry.
The aim of these two half-day workshops is to introduce participants to fundamental
techniques of sensory evaluation followed by their application in quality control and
Both workshops will include a combination of presentations and practical exercises, with
excellent experienced speakers presenting on the day.

Workshop 1: Introduction to Sensory Evaluation

A half day (morning) introductory workshop will outline how sensory science can be applied
in the food and beverage industry. Participants will gain an understanding of the principles
of sensory science, the human senses and how they are used in sensory evaluation
practices, sensory methodology and best practice when conducting these methods. This
workshop is suitable for those with a basic knowledge or those who are new to sensory

Workshop 2: Sensory Evaluation in Food Quality Control & Bench-marking

The afternoon workshop will build on the knowledge provided in the morning by focusing
on the role of sensory evaluation in food quality control and bench-marking. The aim of this
workshop is to introduce participants to sensory evaluation in quality control and to
demonstrate how sensory testing can assist food and beverage companies in delivering
reliable products of consistently high quality to consumers.

Further Details

Each half-day workshop costs €175. The cost for the full day is €300. A light lunch will be
provided. A 25% discount is available for network members and 15% for group bookings of
three or more. To reserve a place and to make payment (via credit card), please contact
Mary Reilly; tel. 01 805 9500 or email For any queries please
contact Sinead McCarthy or Eimear Gallagher at


Hartnett Enterprise Acceleration Centre, Limerick Institute of Technology, Moylish Park,
Limerick, V94 E8YF