The most complicated task that a sensory analyst has to perform is to KNOW YOUR PRODUCT. To know your product it is essential to describe it with the greatest luxury of details; these details can later be correlated with the satisfaction or purchase intention of consumers and allow us to optimize our production system based on the needs and demands of consumers. To DESCRIBE a product, we first need to have an appropriate vocabulary (LEXICON). This document must also allow us to have REFERENCE PRODUCTS to calibrate the intensity of each of the sensory attributes to be used. At present, the most important applications of sensory analysis in the food industry are: establishment of useful life, quality control, development of new products, etc. All these applications will be worked in detail in this subject. Finally, there are many companies that are including sensory analysis in their quality systems so it is essential to adequately train our students so that they can adequately deal with an audit of, for example, ENAC.