Sensory evaluation: Why it matters for the food industry
Date published:
By Una Staunton, (CAFRE Food Technologist)
In November 2025, the College of Agriculture, Food and Rural Enterprise (CAFRE) Food Technologists attended an IFST-accredited foundation-level sensory evaluation training course at Campden BRI.
The course provided valuable insights into the principles of sensory science, the role of the human senses in evaluation practices, and best practice in sensory methodology.
After completing the training course, Food Technologist Una Staunton reported that: “The IFST-accredited foundation-level sensory evaluation training course was really useful. It has equipped me with the skills and confidence to carry out sensory analysis of food products accurately, which will be invaluable in my role.”
Food processors use sensory evaluation for several important reasons. It helps them understand what customers like and expect, so products meet market needs. It also ensures consistency and quality, making sure every batch is up to standard. Sensory testing supports new product development and improvements by providing useful data. Finally, it helps businesses compare their products with competitors and meet regulations, keeping them competitive and reliable.
In today’s competitive market, sensory performance can make or break a product. Even minor changes in flavour, texture, or appearance can influence consumer acceptance. Sensory analysis provides data-driven insights that help businesses reduce risk and make informed decisions.
The CAFRE Food Technology Branch will complete IFST foundation-level accreditation for Sensory Analysis Training in early 2026. Following accreditation, CAFRE will be able to offer this recognised course to the food industry, equipping professionals with expertise in sensory science. In addition to training, CAFRE can support businesses with sensory-related requirements through our fully equipped sensory analysis suite, which meets British Standards and includes a dedicated preparation kitchen, ten computerised assessment booths, and a behavioural assessment room for advanced consumer studies.
CAFRE Technologists can also design and run tailored consumer panels to meet industry specific needs, helping to gather meaningful insights into product development and quality assurance. If you require advice or wish to register interest in training, please contact CAFRE at: loughry.foodtechnology@daera-ni.gov.uk
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