Sensory Evaluation of Food


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IFT114 - Sensory Evaluation of Food

This course introduces the basic concepts and principles involved with sensory methodologies. Students gain an understanding of sensory perception and the technical aspects in planning and conducting sensory projects. Topics also include sensory evaluation methodologies used in testing the appearance, smell, touch, and taste of foods, and the tools for the analysis and interpretation of sensory data. (Lectures Only)

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