The Feedback Calibration Method (FCM®) is a powerful tool for training an optimum sensory descriptive analysis panel. The technique is based upon original research conducted by Compusense over the last three years. It uses the application of immediate feedback as a tool to reinforce learning and to provide calibration during the sensory task. The research was conducted in two phases. The Research The initial project used two red wine panels and a selection of 20 red wines that had been previously profiled by a conventionally trained panel. One panel received only computerized feedback FCM®, while the other received only conventional debriefing after the sessions. Both panels were found to equal the conventional panel in proficiency. This research was presented at the 2003 Pangborn Symposium in Boston. The second project used two white wine panels, one made up of previously trained red wine panelists, the other of complete novices. Both were oriented to wine aromas using the Wine Aroma Wheel, developed by Ann Noble (www.winearomawheel.com). During training, they developed their own feedback targets that were refined and calibrated during training. At the end of 9 sessions of training using FCM®, each panel evaluated 20 wines in triplicate. Validation Validation of the results of the panels was conducted using the NRV method developed by Pascal Schlich. The panels were shown to have been able to train themselves to proficiency in half the time of a conventional panel. The results of this research were presented at the 2004 IFT meeting in Las Vegas and at the 2004 Sensometrics meeting in Davis, CA. The papers from this work are published in Food Quality and Preference, the leading peer-review journal for sensory and consumer science, and sensometrics. Copies of the manuscript are available from the Compusense Research page or may be obtained by contacting Compusense Inc.