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School of Chemical Sciences

Course details: FOODSCI303 Sensory Science (15 points)

Description: The course focuses on the principles and practices of sensory evaluation to assess sensory attributes of foods. Topics include human senses, perceptions and preferences of foods, psychophysical theory, threshold determination, scaling and methodologies for sensory evaluation (discrimination testing, descriptive analysis, acceptance and preference testing). Basic statistical concepts are also covered. Sampling of foods is an compulsory element in this course.

Semester: First Semester
Coordinator: A/P Siew-Young Quek
Phone: + 64 9 3737599 ext 85852

Prerequisite: 15 points from STATS 101, 108 and 15 points from FOODSCI 200, 201
Corequisite: FOODSCI 301 or permission of Programme Director/course co-ordinator
Assessment: Incourse 100% (Theory 30%, practical 70%)