Course overview
Students will develop an understanding of the senses (sight, smell, taste, touch, and sound) in relation to how foods are perceived, and gain practical skills in the development and analysis of sensory tests for food samples.
Course learning outcomes
- Describe the signalling pathways and receptors involved in the sense of taste and smell
- Discuss various factors that can affect the perception of foods
- Plan and carry out a sensory investigation on a chosen food
- Demonstrate competence in performing discrimination, descriptive and affective sensory tests on foods
- Analyse and evaluate statistical data collected by sensory and consumer evaluation tests
Availability
Class details
Adelaide City Campus East
Class number 51560
Section PR01
Size 20
Available 19
Class number 51561
Section PR02
Size 20
Available 18
Class number 51567
Section PR03
Size 20
Available 19
Class number 51566
Section PR04
Size 20
Available 19
Class number 51565
Section TU01
Size 30
Available 29
Class number 51564
Section TU02
Size 30
Available 27
Class number 51563
Section TU03
Size 30
Available 29
Class number 51562
Section TU04
Size 30
Available 30
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