Certificate in Sensory Analysis and New Product Development
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Course Overview
This course explores the human senses and their critical role in sensory evaluation within the food industry. Students will learn about various sensory tests, their practical applications, and the statistical methods used to analyse sensory data. The course also covers the entire product development process, from idea generation through to product launch, with a strong focus on consumer research theory.
Learners will gain an understanding of food flavour sources and how they can be manipulated, both through inherent properties and added ingredients. Emphasising sustainability, the course highlights ingredients with sustainable properties and potential, combining theoretical knowledge with practical laboratory experience.
Students will develop the skills to design and conduct sensory tests for problem solving and quality control, apply systematic approaches to product and recipe development, and utilise consumer research and sensory methods to drive sustainable product innovation. Statistical analysis skills will enable learners to interpret and communicate sensory data effectively, while laboratory practical’s reinforce theoretical concepts and develop essential hands-on expertise.
Understanding the Industry
The food industry increasingly relies on sensory evaluation and consumer research to develop products that meet evolving consumer preferences and sustainability goals. This course provides students with insight into how sensory science influences product quality, flavour development, and innovation. By understanding the role of sensory testing and statistical analysis, learners are equipped to contribute to product development processes that balance consumer expectations with sustainable practices. Graduates will be prepared to engage with key industry challenges such as quality control, flavour innovation, and the demand for environmentally responsible food products.
Career Opportunities
Graduates of this course will be well-equipped for roles in sensory analysis, product development, quality assurance, and consumer research within the food and beverage industry. Potential career paths include sensory analyst, product development assistant, quality control technician, flavour specialist, and consumer insights coordinator. The course’s emphasis on sustainability and practical skills also opens opportunities in innovation teams and research and development departments focused on creating environmentally responsible food products.
Course Delivery and Modules
- Sensory Analysis and New Product Development
Fees and Funding
EU Fees:
Full-time: TBC
Non-EU Fees:
Full-time: TBC
Fees
Entry requirements
Applicants must have a minimum of a second-class honours degree (Grade 2) in Agriculture, Food Science, Science, Business, Engineering or related disciplines. This course is aimed at those who are either working in the food industry and would like to reskill to gain an additional qualification or for those who do not have a specific background in food and would like to upskill in this area.
For candidates who do not meet the above entry criteria but have considerable relevant experience in the agri-food sector, the DkIT Recognition of Prior Learning (RPL) policy and procedures will be applied.
Learn more about RPL at DkIT.
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Disclaimer: All module titles are subject to change and for indicative purposes only. All courses are delivered subject to demand and timetables are subject to change. Elective Module options will only run subject to student numbers. The relevant Department will determine the viability of each elective module option proceeding depending on the number of students who choose that option. Students will be offered alternative elective modules on their programme should their preferred elective option not be proceeding. Award Options for Common Entry Programmes: The relevant Department will determine the viability of each award option proceeding depending on the number of students who choose either option. If the numbers for one of the Award options exceed available places, students for this option will be selected based on Academic Merit (highest grades).