A method for screening of sensory evaluation panelists was carried out at the Faculty of Food Science and Technology to select suitable individuals for evaluating food products. Selection was done by elimination process which consisted of three levels of sensory tests to ensure that those selected possess the required acuity to evaluate food products. From the total of 33 participants, 12 members consisting of the staff of the Faculty were selected. Successful participants from this test were considered to have the appropriate ability for taste and can be further trained for more complex or discriminating tests.