Carol Raithatha Limited provides training and workshops suitable for a range of audiences. Features include concise/informative summaries of core issues, engaging materials, and an interactive style.

Sensory Aspects and Techniques in ‘Healthy’ Food Reformulation is a targeted one-day workshop for sensory and consumer insights professionals designed to build awareness in this commercially relevant area and to allow for a platform to discuss relevant sensory techniques.

Foundation Level Sensory Science (developed and delivered in conjunction with Margaret Everitt Ltd.) is a one day course which covers fundamental areas and is suitable for those who will be working as or with sensory scientists, or for business managers who are responsible for organising sensory testing of products. This course has been accredited by the Institute of Food Science and Technology (IFST): Delegates who pass an exam at the end of the course will receive a Certificate from the Institute.

Put the S Factor into Marketing (also developed and delivered in conjunction with Margaret Everitt Ltd.) is a full day workshop for marketers/market researchers and product developers. The goal is to broaden the awareness of the use of the senses, and realise the opportunities sensory evaluation offers for product and brand development of consumer goods.

Bespoke topics - Carol Raithatha Limited can deliver bespoke courses/workshops in a range of areas relevant to sensory, consumer and food and drink research.

• Product assessment skills, statistics in sensory evaluation and consumer research, understanding market and consumer trends for specific sectors, introduction to consumer research, introduction to market research, using simple online tools to collect valid survey information, setting up sensory quality control procedures, etc.

Please contact us for more information, dates, and booking for any of the above.