SRL Sensory Training Academy

Our Philosophy

Professional growth and life-long learning

At SRL it is our philosophy to provide the most advanced, relevant and appropriate sensory training to professionals within the consumer goods industry.

We pride ourselves at being at the forefront of technology and methodology, and we design all of our courses with your needs in mind.  We are continually mindful of the need to integrate current research into our teaching, and update our courses regularly.

However, if any of the courses you see listed here are not suitable for your specific requirements, please make contact with us and we can design a bespoke course for you. No matter how basic or complicated your requirements are, our courses can be tailored to suit your specific needs.

Latest dates available in 2017:

  • Introduction to sensory science. Next courses in Ireland – 1st Sept 2017 and 14th Nov 2017.
  • Sensory analysis in quality control. Next courses in Ireland – 12th Sept 2017 and 21st Nov 2017.
  • Descriptive panel leadership (introductory level – 2 days). Next courses in Ireland – 6th & 7th Sept 2017 and 29th & 30th Nov 2017.
  • Descriptive panel leadership (advanced level – 2 days). Next courses in Ireland – 16th & 17th Oct 2017 and 6th & 7th Dec 2017.
  • Sensory training for the brewing industry. Next course in Ireland – 9th Oct 2017 and 15th Dec 2017.
  • Bespoke/in-house training courses.

For detailed information on each sensory training course and a current information brochure please see Sensory Research Limited Training Brochure 2017 or email us. 

Our sensory training courses are typically held at SRL head office, based at the University College Cork Food Science Campus, as well as at locations in Europe and the US throughout the year.  We can also deliver any course/or combination of courses at a location of your choice should you require it.

Our courses are taught by a team of sensory professionals from industry and academia. Participants are instructed on theoretical aspects of the course material in a classroom style setting, allowing ample time for the information provided to be absorbed and any questions to be asked. Participants are given hands on experience and are shown best practice for all practical aspects of the course. Relevant examples from participants sample categories are used throughout, where applicable.


 

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