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
Degree list
The following degrees include this course