FOOD 305

Sensory Science and Its Applications

Course overview

The study of sensory science and its applications for understanding the quality of foods and beverages, as well as the relationship between product characteristics and consumer acceptability.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):


  • Food Quality and Consumer Acceptance, FOOD-101

Available semesters Semester 2 2024
Credits 15
Domestic fees $969.00

What you will learn

After successfully completing this course, you'll be able to:

  • Examine how different physiological and psychological factors affect the sensory perception of foods and beverages
  • Critically analyse the differences among sensory analysis methods (discriminative, descriptive and consumer) in relation to the evaluation of foods and beverages
  • Apply the appropriate sensory techniques and metrics in the analysis of foods and beverages including beer, wine, dairy and baking/chocolate products. 

Course examiners

Damir Torrico

Dr Damir Torrico

Senior Lecturer

Faculty of Agriculture and Life Sciences