Sensory Science and Its Applications
Food & Beverage
A course by
Lincoln University
The study of sensory science and its applications for understanding the quality of foods and beverages, as well as the relationship between product characteristics and consumer acceptability.
In-person study
Face-to-face learning in a physical classroom setting
Lincoln University, Lincoln
Core skills this course teaches
Understand sensory perception principles
Understand the fundamental principles of sensory perception and the role of human senses in evaluating foods and beverages.
Recognise factors influencing perception
Recognise how various factors influence the sensory perception of foods and beverages.
Comprehend sensory evaluation techniques
Comprehend different sensory evaluation techniques, including discriminative, descriptive, and consumer methods.
What You're Signing Up For
Sensory Science and Its Applications explores the fundamental principles of sensory perception and the role of human senses in evaluating foods and beverages. The course covers factors influencing sensory perception, various sensory evaluation techniques including discriminative, descriptive, and consumer methods, and the application of these techniques to assess food and beverage products.
Course Content
- Fundamental principles of sensory perception
- Role of human senses in evaluating foods and beverages
- Factors influencing sensory perception
- Sensory evaluation techniques: discriminative, descriptive, consumer methods
- Application of sensory evaluation techniques to food and beverage products
What you need to know first
Food Quality and Consumer Acceptance, FOOD-101
What sort of industry will this job lead to
Food Science
Hospitality
Food and Beverage Industry
Future employment opportunities might be
Sensory Scientist
Food Quality Analyst
Product Development Analyst