Duration
1 day
Training structure
Continuing Education Department, Faculty of Science
Presentation
This micro-certification offers a practical and immediately applicable approach to conducting discriminant sensory tests.
Conducted in person at theFaculty of Sciences’ laboratories, it draws on real-world scenarios based on the needs of the professional world, such as changes in ingredients, formula comparisons, and quality control.
Anne-Marie Pensé-Lhéritier, a lecturer for this training program, holds a Ph.D. in Pharmaceutical Sciences, HDR, an international expert in formulation and sensory evaluation applied to product innovation, coordinator of a European working group on sensory sciences (European Sensory Society E3S), a consultant to cosmetics and pharmaceutical companies, and the author of scientific reference works and numerous international publications.
The advantages of the training program
Next training session: June 3, 2027
- Short training course focused on practical skills and immediate application
- Conducted in person in the university's laboratories
- Based on real-world case studies (ingredient changes, formula comparisons, quality control)
- Use of professional sensory analysis software (Tastelweb®)
- A combination of methodological instruction, hands-on product work, and analysis of results
Objectives
- Implementation of discriminant tests (triangular test, pairwise test, distance-to-difference test)
- Analysis and interpretation of sensory data
- Standalone use of professional sensory testing software: Tastelweb®
Program
7 hours of in-person training — Training available for in-house sessions
A training session is planned for the current year:
- June 3, 2027
PROGRAM
- Overview and selection of tests based on context and objectives (1 hour)
- Ingredient Substitution with the Triangle Test (2 hours)
Introduction to the triangular test
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Case Study 1: Change in Ingredients
Case study prepared by the trainer - Using the Tastelweb® software (
):
- Creating the triangular structure in software
- Entering the results of the triangular test
- Analysis of the results
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- Select a formulation using a pairwise test (2 hours)
Presentation of a pairwise comparison test
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Case Study 2: Two formulations to compare:
- Sensory evaluation of two products
- Analysis of the results
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- Finished Product Conformity Using a Difference Scale Test (2 hours)
Overview of the benchmark distance test
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Case Study 3: Stability Monitoring
Guided case study based on an example provided by the instructor - Using the Tastelweb® software:
- Practical Implementation of a Difference-Based Distance Test
- Sensory evaluation of products
- Entering results into the Tastelweb® software
- Analysis of the results
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Admission
Target audience
Professionals in the cosmetics industry
Tuition fees
Training fee: €785, including tax (flat rate)
Mandatory prerequisites
Minimum requirement: two or three years of post-secondary education in a scientific field (agri-food, biology, chemistry, life sciences, etc.) OR professional experience in a sector involving sensory evaluation, quality control, or product R&D