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.