International Functional Food Conference (IFFC) 2017
2nd International Functional Food Conference (IFFC) 2017
Organised by
Taylor's University
School of Biosciences
Taylor’s University, Lakeside Campus
7–9 August 2017

Sensory Evaluation: An Introductory Workshop

A sensory workshop entitled “Sensory Evaluation: An Introductory Workshop” will be held on 20th February 2017 in conjunction with (prior to) the conference. This introductory workshop is intended to introduce and illustrate the principles and methods used to measure sensory attributes of foods and beverages. Sensory evaluation comprises a set of techniques for accurate measurement of human responses to foods and minimizes the potentially biasing effects of brand identity and other information influences on consumer perception. In addition delegates will be equipped with skills for data collection, statistical analysis, and interpretation of findings. These key concepts and techniques learnt provide important and useful information to product developers, food scientists, and managers about the sensory characteristics of their products. The risk of product failure can be minimised if appropriate sensory testing is carried out.


This workshop will present approaches specially designed to:

  • Provide an overview of sensory food evaluation
  • Gain an understanding of the different types of sensory panels
  • Demonstrate the differences in sensory methodology and its application
  • Provide ways to statistically analyse and interpret sensory data


Dr. Ir. Monica Mars
Wageningen University, the Netherland
Dr. Yan See Wan
Taylor's University, Malaysia

Fees Structure

  Category Local (RM) International (USD)
  IFFC Participant 320 100
  Non-IFFC Participant 420 130

* IFFC = International Functional Food Conference 2017 (

* Fees inclusive of course materials, refreshments and lunch.

* A 25% discount is given to IFFC participant.


Click here to register or visit

Closing Date

15th January 2017


Dr. Yan See Wan

Phone : +603 5629 5650

Mobile : +6012 265 5915

Email :

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