Course overview
This course will convey to students the key concepts of sensory and consumer evaluation of foods for use in the nutrition and food sciences. Sensory properties of foods; the human senses, multimodal sensory perception, types of sensory and consumer tests, individual differences in perception, sensory development, factors in food choice and consumer acceptance, the role of sensory and consumer evaluation in food product development and nutrition, statistical analysis of sensory and consumer data.
Course learning outcomes
- Apply the principles of sensory and consumer testing of foods.
- Discuss various factors that can affect the perception of foods by different consumer groups.
- Analyse and evaluate statistical data collected by sensory and consumer evaluation tests.
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