This course provides students with a comprehensive understanding of the human sensory system, sensory perception, and the factors that influence food acceptance. Students will learn the principles and applications of sensory testing methods, including discrimination tests, descriptive analysis, affective (consumer acceptance) tests, and threshold testing. The course also introduces the design of sensory experiments, panel selection and training, sample preparation, data collection, and statistical analysis of sensory data.
- Teacher: Sherin Mary Simon