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.