New Training Course – Design and Implementation of Sensory Tests

The Faculty of Sciences atthe University of Montpellier has recently developed a new micro-certification Design and Administration of Sensory Tests – Implementation of Discriminant Tests specifically designed for continuing education students.

This micro-certification offers a practical and immediately applicable approach to conducting discriminative sensory tests.

Conducted in person in the laboratories of the Faculty of Science, the course draws on real-world scenarios based on the needs of the professional world, such as changes in ingredients, formula comparisons, and quality control.

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

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

Case Study 1 : Change in ingredients

Case study prepared by the instructor – Using the Tastelweb® software:

• Creating the triangular structure in software
• Entering the results of the triangular test
• Analysis of the results

Select a formulation using a pairwise test (2 hours)

• Presentation of a pairwise comparison test

Case Study 2 : Two formulations to compare:

• Sensory evaluation of two products
• Analysis of the results

Finished Product Conformity Using a Difference Scale Test (2 hours)

• Overview of the benchmark distance test

Case Study 3 : Stability monitoring

Guided case study based on an example provided by the instructor – Using the Tastelweb® software:

• Practical implementation of a distance test at the
• difference
• Sensory evaluation of products
• Entering results into the Tastelweb® software
• Analysis of the results

Teaching staff

Anne-Marie Pensé-Lhéritier

• Ph.D. in Pharmaceutical Sciences, HDR
• International expert in formulation and sensory evaluation applied to product innovation.
• Coordinator of a European working group on sensory science (European Sensory Society, E3S).
• Consultant to cosmetics and pharmaceutical companies.
• Author of scientific reference works and numerous international publications.

Target audience

Professionals in the cosmetics industry

Requirements : Minimum of 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

Training session

A training session is planned for the current year:

• Tuesday, December 8, 2026 (7 hours of in-person training)at the Faculty of Sciences, University of Montpellier, Triolet Campus.
• Price: €785 (including tax)

Are you interested in this training course?

Applications, administrative and academic questions: contact sfc-fds@umontpellier.fr