Sensory evaluation is a tool used to measure human response to a variety of stimuli. Students gain knowledge on the types of sensory evaluation methods that are common used and application of the methods in both product development and human nutrition. Students develop skills in implementing and analysing basic sensory tests. Topics include: discrimination testing, descriptive analysis, hedonic testing, individual differences in perception, food quality perception, and product development. As part of this unit, students will participate in mock job interviewing to help the transition from student to the workplace. -- Course Website
Instructor: R Keast (B)
Prerequisites: HSN101 or HSN201
