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): pre-requisite
|
|---|---|
| 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
Dr Damir Torrico
Senior Lecturer
Faculty of Agriculture and Life Sciences
damir.torrico@lincoln.ac.nz