Profession sensory scientist

Sensory scientists carry out sensory analysis in order to compose or improve flavours and fragrances for the food, beverage and cosmetics industry. They base their flavour and fragrance development on sensory and consumer research. Sensory scientists carry out research and analyse statistical data to meet customers expectations.

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Personality Type


  • Allergology

    Allergology is a medical specialty mentioned in the EU Directive 2005/36/EC.

  • Toxicology

    The negative effects of chemicals on living organisms, their dose and exposure.

  • Analytical chemistry

    Instruments and methods used to separate, identify and quanitfy matter - the chemical components of natural and artificial materials and solutions.

  • Chemistry

    The composition, structure, and properties of substances and the processes and transformations that they undergo; the uses of different chemicals and their interactions, production techniques, risk factors, and disposal methods.

  • Combination of flavours

    The large range of combinations of flavours to develop new recipes or products.

  • Molecular biology

    The interactions between the various systems of a cell, the interactions between the different types of genetic material and how these interactions are regulated.

  • Quantitative sensory testing

    The principles of different available methods and paradigms of quantitative sensory testing for heat sensing thresholds and pain thresholds and the limitations of psychophysical techniques.

  • Microbiology-bacteriology

    Microbiology-Bacteriology is a medical specialty mentioned in the EU Directive 2005/36/EC.

  • Statistics

    The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.

  • Olfaction

    The sense of smell with its characteristics for the main olfactory systems and the more specific systems such as human olfactory system or accessory olfactory system.

  • Food flavourings

    Substances used to alter the odour and taste of food products. They can be produced naturally by extracting the essential oil from the plant, or created chemically by mixing chemical compounds called esters to specific oils.

  • Statistical analysis system software

    Specific software system (SAS) used for advanced analytics, business intelligence, data management, and predictive analytics.

  • Market research

    The processes, techniques, and purposes comprised in the first step for developing marketing strategies such as the collection of information about customers and the definition of segments and targets.


  • Perform sensory evaluation

    Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

  • Prepare raw materials

    Prepare and measure the basic materials that are needed to produce goods and finished products.

  • Advise on fragrances

    Provide advice on chemical fragrances to clients such as chemical manufacturers, chemical plants and researchers.

  • Research fragrances

    Research new chemical ingredients in order to develop new and better fragrance chemicals.

Optional knowledge and skills

food legislation food science check quality of raw materials participate in the development of new food products develop new food products create fragrances formulae troubleshoot cosmetics formula issues food allergies allergies document analysis results assess food samples use a computer report analysis results analyse samples of food and beverages perfume raw materials test fragrances against customer satisfaction analyse consumer buying trends advise food industry

Source: Sisyphus ODB