IEH Academy

Introduction to Sensory Analysis of Food

Course details

Self-Paced eLearning Course


2 hrs.

George Baker

This E-Learning course covers introductory information involving the sensory evaluation of food. Learn to implement effective sensory evaluation techniques that can be leveraged to ensure products meet consumer expectations. Upon completion of this course, you should understand the fundamentals of sensory analysis and be able to assist in developing a sensory program at your company. 

Benefits and Learning Objectives

Sensory evaluation provides valuable informatino to food marketers and product developers as well as quality assurance and research & development groups. Sensory evaluation panels are helpful in determining changes in raw ingredients or packaging (for cost reduction / supplier changes), product acceptability, new product flavor, competitor product analysis, correlations to instrumental analysis, or product changes during storage. Learn to implement common sensory analysis tests to determine if there are differences between food samples.

  • Define the terms used in sensory analysis of food
  • Describe the differences between sensory perceptions as it applies to identifying food flavors
  • Use common sensory analysis tests to determine if there are differences between food samples
  • Explain the rationale of using good sensory laboratory practices
  • Develop useful sensory tests by integrating sensory techniques


Students will progress through a series of modules that address the following subject matters:

  1. Role of the human senses in sensory perception
  2. Definitions of common sensory terms
  3. Differences between common sensory attributes
  4. Description of tests used in the sensory evaluation of food
  5. Common sensory laboratory practices

Who Should Take this Course?

The intended audience for this course include:

  • Food Processors
  • Production Managers
  • Quality Assurance Personnel
  • Food Safety Managers
  • Research & Development

Course Instructors

George Baker

Vice President, Technical Services - IEH Laboratories & Consulting Group

Dr. George Baker joined IEH in 2020. He received both his B.S. and Ph.D. from the University of Florida in Food Science. His graduate specializations included storage water activity studies, flavor compound formation under different roasting conditions, sensory analysis, including trained quantitative descriptive analysis panels, and instrumental analysis of fats and oils. Dr. Baker held a variety of positions at ABC Research Corporation, a contract food testing laboratory, holding Director of Laboratory Operations, VP of Sales & Marketing, Chief Operating Officer, and Chief Executive Officer positions. Following his tenure at ABC Research Corporation, he joined the faculty in the Food Science & Human Nutrition Department at the University of Florida, studying palm oil flavor and function to replace trans- fats in foods, and later as the Florida Sea Grant Seafood Specialist, where he provided assistance to the seafood industry and researched key aroma compound training methods associated with seafood quality. He is certified to teach Seafood HACCP and Sanitation Control Procedures courses and was recently the Institute of Food Technologist's Aquatic Food Products Division Chair. For the last few years, he worked in food manufacturing as the Director of Food Safety & Quality, as well as the SQF Practitioner and PCQI for two food production facilities with multiple production lines. He also directed substantial changes to the Environmental Monitoring Program and microbiological testing programs. In his role as Director of New Product Development, he was responsible for updated sensory testing / shelf life determination procedures and problem solving projects.

SIGN UP FOR OUR NEWSLETTERGet Access To Introduction to Microorganisms in the Food Industry Course

As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.