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.