Master the Five S's to Enhance Your Sensory Analysis Practices
Best Practices for Product Evaluation
This course covers the essential best practices needed for effective sensory evaluation. You’ll explore the five key components—Site, Subjects, Samples, Sensory Project Process, and Statistics—and learn how to apply them through practical, real-world examples to produce reliable and meaningful results.

100% Online & Flexible
Start as soon as you enroll, and finish at your own pace.
Completion Certificate
Earn and download a certificate upon completion.
45-minute
course
Broken into 8 sections.
Job Aids & Summary
Free of charge.
learning objectives
By the end of this module, you will be able to:
Developed by Industry Experts
Gail Vance Civille
Founder of Sensory Spectrum, Inc.
A pioneer in sensory science and founder of Sensory Spectrum, Inc., Gail brings decades of experience and is renowned for creating the Spectrum Method™.
Joanne Seltsam
Director of Training & Education
Serving as the Director of Training and Education, Joanne has co-authored influential works on sensory evaluation methodologies, contributing to the advancement of the field.
Lee Stapleton
Senior Director of Training & Education
Lee utilizes her 25+ years of sensory science experience as a senior trainer for descriptive analysis & quality, a product focused creative facilitator, a strategic consultant, and an expert evaluator across a wide range of products and ingredients consumers eat, drink, smell, apply, use, and wear.
Kristin Bernardi
Project Manager
Kristin’s career in the food industry spans over 20 years. As a project manager for Sensory Spectrum, Kristin trains industry professionals to use a common language to objectively describe products and improve communication within organizations.
Course Contents
What our learners say:
The overall topics & examples were helpful.
I love the interaction part where you apply what you learned.
I enjoyed it and plan to re-watch it.

