FOOD 607
Sensory Science and Techniques
Course overview
You’ll look at the sensory analysis procedures in evaluating the quality of food, beverage and packaging stimuli and how we interpret consumer acceptability and preferences of these products.
This course is also available online as part of the Master of Wine and Viticulture degree.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s): Your Academic Program is M.Science in Food Innovation, 7655 or your Academic Program is PD.Applied Science, 6671 or your Academic Program is M.Wine and Viticulture, 7065 or your Academic Program is M.Wine and Viticulture, 7066 |
|---|---|
| Available semesters | Semester 2 2024 |
| Credits | 20 |
| Domestic fees | $1,398.00 |
What you will learn
After successfully completing this course, you’ll be able to:
- Recognize and differentiate the physiological and psychological factors that affect the sensory analysis of foods, beverages, and packaging.
- Critically apply the appropriate scaling procedures used in the sensory evaluation of foods, beverages, and packaging.
- Evaluate and describe the benefits, disadvantages, mechanisms, and mode of actions of the different sensory analysis methods (discriminative, descriptive, and consumer) with relation to the perception of foods, beverages, and packaging.
- Formulate research design solutions to solve problems related to the sensory evaluation of foods, beverages, and packaging.
- Systematically collect, synthesize and interpret scientific data used for the sensory analysis of foods, beverages, and packaging.
Course examiners
Dr Damir Torrico
Senior Lecturer
Faculty of Agriculture and Life Sciences
damir.torrico@lincoln.ac.nz