Sensory science

The Sensory science course has been specifically created for secondary school food teachers throughout the UK. It will help to provide a foundation upon which the GCSE/National 5 specifications may be taught. The course usually costs £45. However, Food – a fact of life is making 100 complimentary access codes available to secondary food teachers.

This course covers:

• Module 1: How we perceive food
• Module 2: The reason for sensory evaluation
• Module 3: Sensory tests

The usual cost for this course is £45. However, we have made 100 free access codes available for a limited time!

Each module includes a short test, providing you with feedback on your progress. On successful completion of a final assessment, a personalised certificate is created. (The final assessment may be repeated). The course will take approximately 2-3 hours to complete but does not have to be completed all at once. You can complete the course at your own pace – there is no time limit.  

What will be covered?

• The online course focuses on how we perceive food, the reason for sensory evaluation and sensory tests.
• Links to Food – a fact of life resources and sensory test templates are provided.
• Suggestions for further reading and sources of information, including a glossary of terms.

Why attend?

• Update knowledge to enhance teaching and learning about sensory science.
• Signposts to free editable resources for use in the classroom will be highlighted.
• Sources of further support and information will be made available.
• A certificate of completion will be provided – useful as evidence for your professional development and performance management.
• The online course supports the Food teaching in primary and secondary schools: a framework of knowledge and skills – backed by government.

Audience: Trainee and practising secondary teachers across the UK

Acknowledgement 

We would like to extend our thanks to Ken Spears for providing technical advice and suggested content. Ken is a Fellow of the Institute of Food Science and Technology and An Associate Lecturer at Anglia Ruskin University.