FOOD3007

FOOD3007: Sensory and Consumer Evaluation of Food

Science and Engineering

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About this Unit

Insights into the physiological and psychological bases for sensory evaluation and consumer testing. Principles of sensory and consumer evaluation methods, theories, design, analysis and ethical practices. Sensory science links to quality management, food product evaluation and market and consumer trends. The future of sensory and consumer evaluation science.

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Unit Details

Credits25

Contact Hours4 Weekly

Result TypeGrade/Mark

AreaSchool of Molecular and Life Sciences (MLS) (1154)

Field of Education019905 Food Science and Biotechnology

Handbook View Official Handbook Page →

Tuition Pattern

Computer Laboratory2 x 2 hours semesterly
Lecture1 x 2 hours weekly
Practical10 x 2 hours semesterly

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