Sensory Evaluations of Food

Undergraduate | 2026

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area/catalogue icon
Area/Catalogue
FOOD X200
Course ID icon
Course ID
206903
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course level icon
Course level
2
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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

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

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A