New Training Course – Design and Implementation of Sensory Tests

The Faculty of Sciences atthe University of Montpellier recently developed a new micro-certification Design and Conduct 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 discriminant sensory tests.

Conducted in person in the Faculty of Sciences’ laboratories, 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 the Test Based on Context and Objectives (1 hour)

Ingredient Substitution Using the Triangle Test (2 hours)

• Overview of the Triangular Test

Case Study 1 : Change in Ingredients

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

• Creating the triangular pattern using 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 Distance-to-Reference 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

• Doctor of 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 for 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 scientific fields (agribusiness, biology, chemistry, life sciences, etc.) OR professional experience in a sector that utilizes sensory evaluation, quality control, or product R&D

Training Session

A training session is scheduled for this 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