Sensory analysis of Canary Island agri-food products

Overview

This micro-credential offers comprehensive training in the fundamentals and application of sensory analysis, focused on the evaluation of agri-food products with and without quality designations. The program addresses the identification and characterization of the sensory attributes of the main products of the Canary Islands, with particular attention to those with differentiated quality. Through guided tastings, students will develop practical skills and understand the relevance of sensory analysis in the assessment, quality, and differentiation of local products.

Goals

Fundamentals and application of sensory analysis: introduce the principles of sensory analysis and apply evaluation criteria to agri-food products, with and without quality designations.
Identification and characterization of Canary Island products: describe and characterize the sensory attributes of the main products of the Canary Islands, especially those with differentiated quality.
Development of practical skills and quality assessment: conduct guided tastings to develop practical skills and assess the importance of sensory analysis in the quality and differentiation of local products.

Access requirements

Students must be between 25 and 64 years old on the date the training begins.

A university degree is not required to access this microcredential.

Academic program

Contents

Module 1 – Discovering the Senses of the Canary Islands: A Sensory Journey Through Their Unique Products

The unique agri-food characteristics of the Canary Islands: territory, climate and biodiversity
Canarian gastronomic culture and its link with the landscape
Introduction to quality designations: PDO, PGI and other certifications in the Canary Islands
Importance of sensory analysis in the valuation of local products
Presentation of the main Canarian agri-food products and their identity

Module 2 – Introduction to Sensory Analysis of Agri-food Products

Fundamentals of sensory analysis
Physiology of the senses applied to tasting
Sensory evaluation methods: descriptive, discriminative, and affective
Basic design of tasting sessions
Sensory vocabulary and tasting notes adapted to Canary Island products
Relationship between sensory quality and designations of origin

Module 3 – Characterization of Canary Island Gofio

History and cultural value of gofio
Raw materials and traditional manufacturing processes
Characteristic sensory profile
Differences between types of gofio and their influence on quality
Use of gofio in local gastronomy

Module 4 – Characterization of Tenerife Honey (PDO)

Natural environment and melliferous flora of Tenerife
Types of honey and their influence on the sensory profile
Differentiating sensory attributes of the PDO
Importance of the designation of origin in product protection

Module 5 – Characterization of the Ancient Potatoes of the Canary Islands (PDO)

Historical origin and adaptation to the island territory
Traditional varieties and their sensory diversity
Texture, flavor, and culinary behavior
Gastronomic and cultural value of the PDO

Module 6 – Characterization of the Canary Island Banana (PGI)

Growing and ripening conditions
Sensory profile of the Canary Island Banana
Differences compared to other bananas of origin
The role of PGI in differentiation and responsible consumption

Module 7 – Characterization of Canary Islands Honey Rum

Origin and tradition of honey rum in the Canary Islands
Raw materials and manufacturing processes
Aromatic and taste profile
Importance of the product in the gastronomic identity of the Canary Islands

Module 8 – Characterization of the Avocado from the Canary Islands

Varieties cultivated in the Canary Islands
Influence of climate and soil on the sensory profile
Texture, flavor and culinary applications
Product potential as a local symbol

Module 9 – Characterization of Cheeses with Protected Designation of Origin

Native breeds and designations of origin of the archipelago
Types of cheeses and production processes
Specific sensory profile of PDO cheeses
Importance of the PDO in product preservation

Module 10 – Characterization of Wines with Protected Designation of Origin

Varieties and Designations of Origin of the archipelago
Types of wines and production processes
Specific sensory profile of wines with PDO
Importance of PDO in product preservation Seminar - Local Product
Presentation
Presentation
Round Table
Communications

Methodology and activities

The training activities to be carried out during the delivery of the micro-credential will be:

● Theoretical classes: expository, explanatory or demonstration sessions of the contents and knowledge.

● Practical classes: sessions of practical application of the content developed in the theoretical classes, through the resolution of exercises, problems or theoretical-practical scenarios.

● Seminars, workshops, or other complementary activities (discussion forums, simulations, etc.) are monographic sessions that encourage student participation. These are supervised by the course instructors.

● Assessment: continuous assessment tests and final exams. Tests may be in person or virtual, and may be written, oral, or consist of practical exercises.

Regarding the way to organize the teaching to achieve the objectives set out in the micro-credential, the organizational modality summarized below will be followed:

● Lectures/expository method: presentation or explanation by the teaching staff

● Practical classes: activities supervised by the teaching staff in the classroom, laboratories, clinics

● Assessment: written tests, oral tests, practical tests, …

Evaluation criteria

The microcredential will have an evaluation system (ES) based on the following assessment tests:

● Objective tests (true/false, multiple choice, test-type, fill-in-the-blank, ordering, etc.): These are measurement instruments that allow the evaluation of knowledge, skills, performance, aptitudes, etc. The answers are closed-ended, thus promoting objectivity during the scoring process.

● Short-answer or brief tests: a type of objective test in which the

Students do not elaborate in their response, instead providing the specific information requested.

● Attendance, participation or attitude in teaching activities, seminars, tutorials, etc.: monitoring of student attendance and participation in teaching activities, carrying out activities during teaching sessions.

General information

Credits: 3 ECTS

Duration: 16/03/2026 – 27/03/2026

Teaching modality: In person

Location: Classroom of the General Foundation of the University of La Laguna or of the Higher School of Engineering and Technology of the ULL.

Registration fee: €65.25

Valued at: €217.50

Registration

More info and registration help

The cost of tuition for this Microcredential will be subsidized by the 'Plan for the development of university microcredentials', investment 6 of component 21 of the Addendum to the 'Recovery, Transformation and Resilience Plan', financed by the European Union – Next Generation EU, year 2025.

Flexibility

Short courses available in various formats (in-person, online, or hybrid). Ideal for learning without interrupting your professional life.

Employability

Content created and delivered by professionals and experts in the field, designed for immediate application.

Certification

Endorsed by the University of La Laguna. You will receive an official ECTS certificate, valid in the European Higher Education Area.

Teaching staff

Jesús Enrique de las Heras Roger

Doctor of Food Science and Technology. Assistant Professor at the University of La Laguna (ULL) and Director of the Canary Islands Chair of Agritourism and Wine Tourism of the ICCA and the ULL.

Paula Casañas Martín

Graduated in Food Science and Technology from the University
Complutense University of Madrid.

Cristina Ferro Fernández

Graduated in Tourism and tour guide.

Antonio Bentabol Manzanares

Bachelor of Science in Food Technology. Director of Casa de la Miel de
Tenerife, Head of Technical Service for Quality and Agri-food Valorization of the Island Council
from Tenerife.