An Innovative, Online Program for Sensory Science Professionals
UC Davis Division of Continuing and Professional Education is the industry-recognized leader in the education of sensory science professionals. Approved by the UC Davis Department of Food Science and Technology, our online program is the only one of its kind and is continually updated to reflect current and innovative methods in the area of sensory science and consumer testing. Join our global community of sensory science professionals.
What You’ll Learn
Designed for working professionals, this program combines academic and real-world expertise and explores new techniques, as well as the foundational theory behind current methods of sensory evaluation for both edible and non-edible products. Program objectives include:
- Physiological and psychological bases for sensory evaluation and consumer testing
- Basic methods, theories and approaches used in the execution of sensory evaluation and consumer testing research
- Management of sensory evaluation and consumer testing resources, activities and their interaction with other business units
- Exploratory research techniques
- Current business applications
How You’ll Benefit
The program features:
- Online convenience
- Practical skills and techniques that can be used immediately in workplace
- Access to veteran instructors who are international leaders in the field
- Exceptional networking opportunities with instructors and cohorts from around the world
- $76,291 average salary for sensory scientist (Payscale.com)
- 7.8% job growth for food scientists and technologists from 2016-2017 (Emsi)
- Top five states hiring: California, Michigan, New Jersey, Texas and Georgia (Emsi)
- 100% of job postings for food scientists and technologists list sensory analysis as a key skill (Emsi)
Prerequisite: One college-level statistics course.
The program consists of graduate professional-level courses approved by the Academic Senate at UC Davis. Courses must be taken in sequential order as each course builds upon the concepts and skills developed in the previous course. A letter grade of C or better is required to earn the certificate. Upon successful completion of the program, you will have completed 160 hours of instruction and earned 16 units of academic credit. Unlike an industry short course that lasts a few days, these months-long courses offer you enough time to apply the material learned to instructor-evaluated assignments designed to test your mastery of the concepts and applications.
The courses combine synchronous and self-paced learning styles. Students will progress through the course together and will be expected to complete particular lessons and assignments by specific dates. Course readings will primarily be in the form of journal articles that will be available from our online library. As long as you complete the course assignments and review lesson materials and course readings within the broad time outlines of the course, you can pace yourself through the material.
The statistical software package used in Sensory Evaluation Methods (course two) and Consumer Testing Methods (course three) is not compatible with Windows VISTA Home, Windows 10 or Mac iOS. For information on the technical requirements for this online program visit our FAQs page.
Course outlines are subject to change
Taught by Rebecca Bleibaum, M.A.
Scope and objectives: Physiological and psychological bases for sensory evaluation and consumer testing.
Introduction to Sensory Science
- Introduction to Sensory Science Definition, history, the senses, methods, and differences from other research methods.
- Basic Sensory Research (medical, categories, nutrition, communication between processors).
- Roles of Sensory Science in marketing, product development, quality assurance, etc.
The Senses: Taste–Gustation
- Gustation (Taste)–primary tastes, anatomy, physiology, and chemistry of taste. Transducer and neural effects including receptor types, stimulus- receptor transducer mechanisms, neural channels, neural codes, and cortical cell types and mechanisms; taste modifiers; adaptation of taste.
The Senses: Olfaction and Tactile
- Olfaction (Smell)–anatomy, physiology and chemistry of smell, transduction, adaptation, classification systems, illusions.
- Tactile (Touch)–tactile sensations, temperature, mouthfeel, pungency, heat, trigeminal pain.
The Senses: Vision and Audition
- Vision (Seeing)–eyes: design and anatomy; visual organization including rods, cones, detection, contrast effects, depth, color perception, after effects, adjustments to distorted vision.
- Audition (Hearing)–mechanisms, anatomy, adaptation, delayed feedback, sound location.
The Senses and the Brain
- Tricks the senses may play, senses and the brain, information overload, attention and adaptation, context, illusions.
- The Mind–how information is processed, analytical and affective components of sensation.
- Humans as Sensory Instruments–physiological and psychological biases–what can we do?
- Theory of Sensory Measurement–response bias, psychophysics.
- Level of Measurements
- Purposes of scaling, methods of scaling
- What is happening cognitively when we do scaling?
- What is hedonic scaling?
- Acceptance testing
Discrimination Theory and Testing Methods
- Why some people do better (central vs. peripheral processing)
- Thurstonian Modeling
- Memory Effects
- Creating more sensitive tests
- Guessing Models for Discrimination Theory
Signal Detection and the R-Index
- Signal Detection Theory
- John Brown's R-index
Labs and Procedures
- The Sensory Evaluation Laboratory–environment, test protocol, instructions to panel, palate cleansing, swallowing and expectoration, randomization and labeling, etc.
- Virtual Tour of evaluation booths.
- Testing Procedures–strategy, staffing, experimental design options, use of human subjects, selection and training, screening tests, performance assessment.
- A summary of lessons 1 through 9.
Prerequisite: Foundations of Sensory Science
Taught by Jean Xavier Guinard, Ph.D.
Scope and objectives: Common basic methods, theories, and approaches used in the execution of sensory evaluation and consumer testing research.
- Review of Course 1 materials
- Sensory Evaluation Methods (classification and purposes)
- Univariate Statistics
- Measures of central tendency and dispersion; binomial and nominal distributions; Student's t-test; Chi-square; correlation and regression; analysis of variance; multiple mean comparisons
- Theory and measurement of thresholds
- Types of thresholds
- Methods for measuring thresholds
- Types of difference tests
- Applications of difference testing
- Difference vs. similarity testing
- Difference tests
- Types of scales
- Applications of scaling
- Uses and abuses of scales
- Psychological biases in scaling
- Multivariate Statistics
- Basic principles, types of methods and applications
- Regression methods (RSM, PLS), factor analysis methods (PCA, GPA) and classification methods (Cluster analysis)
- Descriptive Analysis
- Purposes, applications, principles
- Panel selection and screening
- Term generation and scorecard development
- Panel training
- Judge performance (criteria and assessment)
Descriptive Analysis Methods
- Descriptive Analysis Methods
- The Flavor Profile Method, The Texture Profile Method, Quantitative Descriptive Analysis (QDA), Spectrum Method, Free-Choice Profiling, etc.
- Time-Intensity Measurements: purposes and principles
- Training for Time-Intensity Profiling
- Analysis of time-intensity curves
- Instrumental Measurements of Sensory Properties
- Flavor (taste and aroma)
- Relation with sensory measurements
Prerequisites: Foundations of Sensory Science and Sensory Evaluation Methods
Taught by Jean Xavier Guinard, Ph.D.
Scope and objectives: Management of sensory evaluation and consumer testing resources, activities, and their interaction with other business units; exploratory research techniques.
- Consumer testing vs. market research
- Types of consumer tests
- Settings for consumer tests
- Applications of consumer tests
Sampling, recruitment, and screening
- Sampling and demographics
- Sample size and power issues
- Source of test subjects: employees vs. local residents vs. population at large
- Databases and subject pools
- Recruitment methods
- Preference testing
- Measurement of liking
- Just-right scales
- Other acceptance rating scales
- Other scales or tools used in quantitative market research
- Questionnaire design
- Special issues
- Product optimization applications of hedonic ratings by consumers
- Demographics, psychographics, attitudes, usage and genetics
- Understanding consumer language–the Repertory Grid Method
- Segmenting consumers based on preferences for product or service features–Conjoint Analysis
- Segmenting consumers based on sensory liking–Internal Preference Mapping and Preference Clustering
- Definitions of "context" and context variables
- History of context research
- Documented effects of context variables on consumer behavior and responses
- Use of Robust Design Methodology to study context effects
- Implications of context research on consumer testing methodology
Laboratory, central location, home-use and other field tests
- Online market research–Testing through the Internet
- Internal laboratory tests (with employees or local residents)
- Central Location Tests
- Home Use Tests
- Other field tests (e.g., mobile laboratory, simulated-supermarket setting, etc.)
- Testing with special populations
- Contracting a consumer test to a market research agency
- What is "qualitative"?
- Idea generation methods
- Focus groups
- In-depth individual interviews
- Projective techniques
- Using the Internet for qualitative research
Relating consumer and sensory data
- The regression method
- Response surface methodology
- Principal component analysis of sensory attributes and hedonic ratings
- Internal preference mapping with projection of sensory data
- External preference mapping
- Drivers of liking
Market research methods
- Consumer trends research
- Usage and attitudes studies
- Means-End Chain Analysis
- Conjoint analysis
- Simulated Test Markets
- Advertising research
- Chronemics Method
- The Gemba Method
- The Quali-Quanti Method
- Customer-Defined Quality
- Empathic design
Prerequisites: Foundations of Sensory Science, Sensory Evaluation Methods and Consumer Testing Methods
Taught by Rebecca Bleibaum, M.A.
Scope and objectives: Current business applications of the foundations, principles, and methods taught in the first three courses, for sensory evaluation and consumer testing.
Product Development Principles
- Stages of Product Evaluation and Product Life Cycle
- Brand Control, Competence Structure, and Sensory/Consumer Testing Activities
- Basic Assumptions of Product Development
- Steps in Product Development
- Aspects of Marketing Specificity
- Aspects of Product Specificity
- Product Development Activities Related to Specificity
Quality Control and Stability Testing
- Overview and Background
- What is Quality?
- Implementation of a Sensory Specification
- Special Issues with Sensory Specification
- Measuring Product Stability–Shelf Life
- Final Thoughts
- Why Do We Improve Products?
- Where Do Line Extensions Fit into Product Improvement?
- Discrimination Methods in Product Improvement
- Descriptive Methods in Product Improvement
- Affective Methods in Product Improvement
- Qualitative Methods in Product Improvement
- Product Development Case History
New Product Development
- How Do Companies Get New Product Ideas?
- The Hierarchy of New Products
- Front End of Innovation
- Concept Generation
- Concept Identification
- Consumer Driven Innovation
- Product Development and Evaluation
- Product Development and Validation
- The "Optimum Product" Fallacy
- Qualitative Evaluation in Product Optimization
- Number and Selection of Products for Optimization
- Descriptive Evaluation in Product Optimization
- Analytical Evaluations in Product Optimization
- Measuring Consumer Acceptance in Optimization Research
- Selecting Variables to Predict Product Liking in Optimization
- Reducing Redundancy in Descriptive and Analytical Variables
- Statistical Analysis in Optimization
- Segmentation in Optimization
- Non Sensory and Acceptance Aspects of Optimization
- Does Optimization Work?
Post Marketing Audits
- Product Maintenance Strategies
- Retail Audits
- Product Procurement for Marketing Audits
- Sensory Science and Consumer Testing Methods Used in Audits
- Marketing Audit Example
- Market Audit Business Effects
- Case History–Chocolate Chip Cookies
Extended Use Testing
- Why Would a Product Change in its Acceptance Over Time/Repeated Use?
- Which Products Should Undergo Extended Use Testing?
- How Much Sample for Extended Use Testing?
- Where Do Extended Use Tests Take Place?
- How Many Evaluations Qualify for Extended Use?
- What Types of Sensory/Consumer Evaluations Can be Used in Extended Use Testing?
- How Does Monotony Relate to Extended Use Testing?
- How Does Extended Use and Satiety Relate?
- Purchase of Extended Use Evaluations
- How Do Extended Use and Brand Loyalty Relate?
- Who Regulates Advertising Claims?
- Schrank's Categories of Advertising Claims
- Superiority Claims
- Developing an Advertising Claim
- Case Histories
- Planning and Advertising Claim
- Generic Deposition or Testifying as an Expert Witness
- Defending Against a Competitive or Regulatory Activity Directed At Your Company
Resources and Issues in Sensory Science and Consumer Testing
- Strategic Management of Your Resources
- Sensory Science Interaction with Market Research Department
- What Does Sensory Science and Consumer Testing have to Offer Market Research?
- Interaction of Sensory Science and Production
- Why Use Outside Resources or Vendors
- Choice of a Vendor
- Partial Vendor List for the United States, Canada, and Parts of Europe
- Partial List of Journals and Publications of Interest
- Ethics in Sensory Science and Consumer Testing
The Future of Sensory Science and Consumer Testing
- Education of the Sensory Scientist
- Tools for Data Collection
- Digital Aroma Technology
- Sensory and Consumer Testing Methodology
- Taste Modifiers Research
- Cross Cultural Research
- Non-Food Applications
- Final Send-off for Students
- Program cost: $8,925 ($2,200 per course)
- A one-time, nonrefundable certificate fee of $125 is included in the program cost.
For information about financing your education, please click here.
Ready to advance your career?
- Apply for the certificate program – Complete a short application describing your educational background (including the prerequisite), employment history, any current or past experience within the sensory and consumer science field, and your plans once you’ve completed the certificate.
- You will get an email from the program assistant in 2-3 business days to let you know of your acceptance into the program and next steps.
- In order to ensure the appropriate level of interaction between faculty and students, this program is limited to the first 60 qualified applicants. Applications are always being accepted and once the current program is filled, a waitlist is then created to prepare for the next opening. The program is filled on a first-come, first-served.
- After entering the certificate program, you will coordinate enrollment with the program administrative assistant and Student Services.
Questions? We’re here to help. If you’ve got a question, email us or call (530) 757-8899.