Welcome to the Introduction to Food Sensory Analysis micro-credential. This course provides a foundational understanding of how food and beverages are evaluated using human senses, and how sensory analysis supports quality, product development, and consumer satisfaction within the industry.

Sensory analysis plays a critical role in ensuring products meet expected standards for flavour, texture, aroma, and appearance. By understanding how sensory evaluation works, food and beverage professionals can make informed decisions about product consistency, improvement, and market suitability.

By the end of this micro-credential, you will be able to:

• Explain what food sensory analysis is and its purpose in food and beverage production

• Describe various sensory tests and how they are applied in different contexts

• Outline how the food and beverage industry uses sensory evaluation to support product development and quality control

• Identify the key sensory properties of food, including taste, aroma, texture, and appearance

• Describe the sensations and perceptions experienced when tasting food

• Recognise beverage sectors that rely on sensory perception to evaluate and refine their products

This micro-credential is suitable for culinary professionals, food producers, hospitality staff, and anyone seeking to build foundational knowledge in sensory evaluation.

Develop an understanding of how sensory analysis informs product quality and enhances consumer experience across the food and beverage industry.