Course overview
This course will explore how sensory and flavour science guides product development and commercial strategy within the food industry. It aims to explain the role of sensory perception and flavour in the food product development process, food formulation, quality control of food products, and innovation and development of healthier food products. The course will examine how food scientists can modify food formulations to optimise the sensory properties of foods, explain how flavour is perceived by the senses and how flavour can be analysed with instruments or by sensory panels.
- Sensory Concepts
- Flavour Concepts
- Applications Of Sensory And Flavour Science
Course learning outcomes
- Apply human and instrumental methods to evaluate the sensory properties of foods
- Evaluate how food chemistry influences the flavour of foods
- Analyse the effects of food quality on safety, nutrition, sustainability and shelf-life
- Communicate the results of sensory and flavour evaluation to a scientific and broader audience in accessible language
Degree list
The following degrees include this course