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  • Study Type

    Part time available

  • Subject Areas

    Biological Sciences

    Food Sciences

  • Start Date

    September

  • Course Duration

    Up to 3 years part time

  • Course Type

    PgCert

  • Course Fees

    Please see the University website for details

  • Last Updated

    10 November 2016

Course content

Recent research has indicated a need for structured Sensory Science training in the UK food industry. The aim of this course is to provide a flexible progressive approach at postgraduate level, in association with Campden BRI.

The Food Sciences group at The University of Nottingham (UoN) is well known for its excellence in research and teaching at both undergraduate and postgraduate level. Campden BRI, the UK's largest food RA, supports the food industry through training, scientific services and research. The Sensory Group at Campden BRI has substantial experience in providing sensory services for industry. Such a combination of expertise offers delegates excellent opportunities to develop their own knowledge and apply this in the workplace.

Some modules are available as individual Short Courses. Please see our web pages.

Visit the Sensory Science (PGCert) page on the University of Nottingham website for more details!

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Recipient: University of Nottingham

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