Sensory Science and Techniques
Food & Beverage
A course by
Lincoln University
Core skills this course teaches
Understand physiological and psychological factors
Recognize and differentiate the physiological and psychological factors that affect the sensory analysis of foods, beverages, and packaging.
Apply scaling procedures in sensory evaluation
Critically apply the appropriate scaling procedures used in the sensory evaluation of foods, beverages, and packaging.
Compare sensory analysis methods
Evaluate and describe the benefits, disadvantages, mechanisms, and mode of actions of the different sensory analysis methods (discriminative, descriptive, and consumer) with relation to the perception of foods, beverages, and packaging.
What You're Signing Up For
This course develops knowledge of sensory science as applied to food, beverages, and packaging. You'll study sensory analysis procedures for assessing quality and interpreting consumer acceptability and preferences. Offered online as part of the Master of Wine and Viticulture, the course prepares you to address real-world challenges in food and beverage sensory evaluation through research design and data interpretation.
Course Content
- Sensory analysis procedures for foods, beverages, and packaging
- Physiological and psychological factors in sensory evaluation
- Scaling procedures for sensory analysis
- Sensory analysis methods: discriminative, descriptive, and consumer tests
- Research design for sensory evaluation
- Data synthesis and interpretation in sensory science
What sort of industry will this job lead to
Food & Beverage
Hospitality
Consumer Research
Future employment opportunities might be
Food product sensory evaluator
Quality assurance specialist
Consumer research analyst