Principles of Sensory Science

This module can be broadly divided into two subject areas.

  1. How the human body senses/perceives and recognises food attributes e.g. colour, shape, appearance; temperature, hand feel; taste, smell; acoustic properties; texture, mouthfeel etc. and;
  2. What tools the Food Industry have to measure sensory responses and how to select appropriate tests for a given food research task.

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