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Basic course in sensory

By using sensory analysis one can measure the sensory properties of a product.

Appearance, smell, taste, texture and mouthfeel are the experiences that are often measured on different types of foods, even products from other areas can be advantageously analyzed using sensory methods eg. packaging and chemical engineering products.

The course is taught in Swedish.

Goal and purpose

The aim of the course is to give the participant an overview of what sensory analysis is and to give knowledge about different test methods.

Target audience

The course is aimed at those who will start working in sensory analysis or who have worked for a while in this area.


No prior knowledge is needed.


Experienced lecturer from RISE.


The training, which is very practically oriented, is interspersed with theoretical exercises.

Below are some examples of what the course contains:

  • How do our senses work?
  • Test of your own sense of smell and taste.
  • How do you select suitable people for the panel?
  • The panel and the role of the panel manager
  • Analytical test methods - difference test, quality test and descriptive test

Detailed invitation and agenda

Practical information


21 apr 2020, 09:00 - 22 apr 2020, 16:30


Göteborgs stad

Type of event



10 400 SEK excluding VAT

Payment details

Anmälan är bindande. Betalning sker via faktura.

Final registration date

31 mar 2020

To registration


RISE, Frans Perssons väg 6, Göteborg

Food and lodging

Lunch and coffee are included.

Accommodation is not included.


Cecilia Norman


+46 10 516 66 48

Read more about Cecilia

Tina Petersson


Tina Petersson


+46 10 516 66 63

Read more about Tina