IFST Guidelines for Ethical and Professional Practices

The Institute of Food Science & Technology, on the advice of the Sensory Science Special Interest Group (formerly the Professional Food Sensory Group), has authorised the following statement, issued in June 2025, replacing that issued in October 2020, June 2015, January 2010 and May 2005. These guidelines have been drawn up by the Institute of Food Science and Technology, and are designed to cover the use of the techniques of sensory analysis or sensory evaluation of food and ingredients in research or quality control.

The principles described in the document should be given full consideration in the design and execution of sensory tests. These principles can also be extended to non-foods, including fragrances and products for which skin absorption can occur.

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