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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.

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

Available semesters Semester 2 2021
Credits 20
Domestic fees $1,305.00

What you will learn

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

  1. Recognize and differentiate the physiological and psychological factors that affect the sensory analysis of foods, beverages, and packaging.
  2. Critically apply the appropriate scaling procedures used in the sensory evaluation of foods, beverages, and packaging.
  3. 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.
  4. Formulate research design solutions to solve problems related to the sensory evaluation of foods, beverages, and packaging.
  5. Systematically collect, synthesize and interpret scientific data used for the sensory analysis of foods, beverages, and packaging.

Course examiners

Damir Torrico

Dr Damir Torrico

Senior Lecturer

Faculty of Agriculture and Life Sciences

[email protected]