Introduction to Sensory Science

Introduction to Sensory Science


View available dates and register at the host college.

Register at Asheville-Buncombe Technical Community College (Course #: SEF-9135-032BW)
Class will be held:


  • Tuesday, November 10, 2020 - 6:00pm to 8:00pm
  • Tuesday, November 17, 2020 - 6:00pm to 8:00pm
  • Tuesday, November 24, 2020 - 6:00pm to 8:00pm
Instructor: Anna Sauls
Tuition: $40.00

Sensory evaluation of food and beverages isn't just for brewers or food scientists! Have you ever wondered what’s going on when you eat something spicy? Why are some people overwhelmed by an aroma that you can barely perceive? This course will provide an overview of how your senses work and how those in the food and beverage industries can utilize sensory information in quality control, product development, and even to make business decisions. Or, you may finally settle the name brand vs. generic debate!


  • People who want to improve their understanding of sensory analysis
  • Food/beverage industry professionals

Topics Include

  • Understanding how our senses work
  • Practical concerns and considerations when sensory testing
  • Interpretation of sensory testing

Learning Objectives

Students will gain a deeper understanding of how their senses work. They will be introduced to using sensory testing and data to draw conclusions. 

Request this Course


This course must be taught at a Community College location.

Delivery Format

  • Face-to-Face
  • Online

Level: Beginner

Lecture HoursLab or Activity HoursTotal

Instructor Pool

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