Food companies spend a large amount of time, and therefore money, running taste panels, and it is important that the information gathered is of value.

Sensory evaluation has been described as ‘a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of food and materials as they are perceived by the senses of sight, smell, taste, touch and hearing’ (Lawless, 1993)

Members of a taste panel should be considered an important instrument for measuring food quality, so need to be ‘calibrated’ and screened. Retailers now require their suppliers to screen and train taste panel members.

Screening involves checking panellists have a ‘normal’ sensitivity to taste compounds of sweet, acid, bitter and salt. Their ability to identify aroma volatiles is also checked, along with their ability to describe and measure attributes in foods. The focus is on objectivity, so a food may be described in terms of ‘sweetness’ rather than a subjective ‘yumminess’.  Take tomato ketchup for example. An objective response may be ‘a viscous, glossy, deep red sauce with strong tomato flavour and a balanced sweet/acid taste’ rather than an subjective response of ‘it’s good with fish and chips’. Sensory evaluation training includes vocabulary development to identify key attributes in food products which allows for meaningful dialogue between suppliers and their customers.

Sensory Evaluation training programmes at the Holbeach Campus include a half day course aimed at anyone who
regularly attends taste panel sessions. A full day course is accredited by The Institute of Food Scientists and Technologists (IFST). This nationally recognised course is aimed at people within food companies who are involved
in setting up and interpreting results from taste panels. Details of Sensory courses at the Holbeach Campus can be found here: http://lincoln.ac.uk/holbeach/_courses/short_courses/Introduction_to_Sensory_Evaluation.asp

Holbeach campus works closely with local food processors and manufacturers. On-going projects with local vegetable and fruit suppliers include training in sensory evaluation, variety testing and storage/shelf-life trials. Holbeach also has experts in shelf-life testing and packaging.

Contact us for further details on 01406 493000 or email holbeach@lincoln.ac.uk