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:
- Understand the fundamental principles of sensory perception and the role of human senses in evaluating foods and beverages.
- Recognise how various factors influence the sensory perception of foods and beverages.
- Comprehend different sensory evaluation techniques, including discriminative, descriptive, and consumer methods.
- Apply suitable sensory evaluation techniques to assess different food and beverage products.
Course examiners
Shaoyang Wang
Lecturer
Department of Wine, Food and Molecular Biosciences
shaoyang.wang@lincoln.ac.nz