IFST Accredited Sensory Analysis course at CAFRE

Date published: 9 November 2026

The accreditation provides food and drink businesses in Northern Ireland with access to industry-recognised sensory science training and confirms that the course meets the requirements of the IFST Foundation Level sensory science syllabus and professional standards.

The achievement follows the successful delivery of the course earlier this year at CAFRE's Loughry Campus, Cookstown, where delegates from across the food and drink sector developed their understanding of sensory science and its practical application within the workplace.

With food manufacturers facing increasing pressure to innovate, reformulate products, manage costs and meet evolving consumer expectations, understanding how consumers perceive flavour, texture, aroma and appearance has never been more important. Whether developing new products, reducing sugar, salt or fat content, maintaining product consistency or evaluating reformulated recipes, sensory science provides businesses with objective methods to support evidence-based decision making.

Feedback from the inaugural course was extremely positive, with delegates highlighting both the quality of the content and the practical nature of the training.

One participant commented: "Really good - lots of theory but this was well balanced with the good use of practicals!"

The combination of theory and hands-on learning enables participants to develop practical skills that can be applied immediately within their own organisations.

The IFST Foundation Level Introduction to Sensory Science course provides a comprehensive introduction to sensory analysis, covering the principles of sensory evaluation, the role of human perception in food assessment, sensory testing methodologies, assessor recruitment and training, practical considerations for conducting sensory tests and an introduction to sensory data interpretation. Participants also explore how sensory evaluation can support product development, quality management and consumer-focused innovation within food businesses. 

The next course will take place at CAFRE's Loughry Campus on Wednesday 13 January 2027 as a full-day interactive training event. Following completion of the course, delegates will have the opportunity to sit the IFST Foundation Level examination on Tuesday 19 January 2027, providing successful candidates with an industry-recognised qualification in sensory analysis.

Dr Elaine McMackin, Course Co-ordinator, said: "We were delighted with the positive feedback received from our first cohort and are pleased to be able to offer the programme again in January 2027 following achievement of IFST accreditation. Sensory science is becoming increasingly important for food businesses seeking to develop successful products, maintain quality standards and better understand consumer preferences. The course provides practical, industry-relevant skills that can help businesses improve product quality, support innovation and make more informed product development decisions."

The course is particularly suitable for food technologists, product developers, quality assurance personnel, technical managers, graduates entering the food industry and anyone wishing to develop their understanding of sensory evaluation and its application within the food and drink sector. The Foundation Level qualification is recognised as an excellent starting point for those seeking to develop knowledge and expertise in sensory science. 

To maximise interaction and hands-on learning opportunities, enrolment has been limited to just ten delegates. Given the strong interest in the inaugural delivery and the small cohort size, early booking is strongly recommended.

Registration is now open. Full course information and online booking are available through the CAFRE website.