MEASUREMENT tools are most important in understanding product characteristics necessary in quality development. Particularly for the food industry, human perceptions that lead towards final judgement about a product under study, provide one of the best measures absolutely necessary in product development and quality monitoring efforts. To achieve accurate and reliable sensory evaluation results, proper selection, training and calibration of sensory panelists (SP) are very important activities which need to be properly executed. The well-trained and maintained SPs serve as the instruments which cannot be replaced by any objective or physical measuring tools utilised especially in food research and quality assurance. Furthermore, these “human instruments” have to be properly maintained and regularly calibrated to ensure that their performance remain accurate and reliable through time. Retention of properly selected, trained and calibrated SPs is thus, an imperative in the food enterprise