Sensory and Flavour Science

Postgraduate | 2026

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Area/Catalogue
FOOD 5006
Course ID icon
Course ID
201947
Level of study
Level of study
Postgraduate
Unit value icon
Unit value
6
Course level icon
Course level
1
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Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes
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Note:
Course data is interim and subject to change

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

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A