Unit Code: FDT705

Unit Name: Sensory Science and Evaluation

Description: This course will expose students to experience the use of human senses as analytical tools in measuring responses to food. The principles of sensory evaluation of foods, including sample presentation, data recording and analysis, and report writing would be conducted. Various methods of sensory tests including discrimation, descriptive and affective will be taught as well as determining of thresholds, selection and training of sensory panel members will be included.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: Pass in 19 out of 24 units of the programme

Credit Point: 15

Offered In: Semester 1