Although food quality is commonly assessed by microbiological, chemical and physical tests, ultimately the prospective buyer makes a judgement based on sensory attributes. Achieving reproducible and reliable sensory testing is challenging. Sensory Science is a growing area of Food Science in food production, processing and marketing. Sensory analysis has more confounding factors and natural variation; statistics is a major part of sensory science.

This course will provide in detail methods for classical sensory testing, data collection to describe a difference between food samples, to describe samples or to determine the acceptability of foods. An understanding of the physiological reaction of the body to sensory input; good sensory testing practice; discrimination of individuals; measurement of thresholds of perception; variation of intensity with time; judgement and bias; descriptive analysis; consumer field trials; and preference and acceptance testing are major sections will be the key components of the course.