SAC Learning

Why is it very important to assess the taste, colour, texture etc. of food?

The sensory characteristics of a food can determine the success or failure of a product in the market place. If a consumer does not 'like' a product he/she is unlikely to make a repeat purchase.

What facilities are required? How do you select and train your assessors? What sensory tests are used in the food industry?

At SAC, Ayr Campus, we offer a workshop for school pupils which usually takes 2.5 hours although it can be tailored for a group's specific needs. This takes place in our sensory testing area and is practical-based - find out how good you would be as a sensory assessor.

For more details, please contact Lesley Howie.