معلومات المقرر

This course introduces students to the principles and techniques of sensory evaluation, which is the scientific discipline used to evoke, measure, analyze, and interpret human responses to food characteristics. Students will learn about the physiological and psychological aspects of taste, smell, texture, and appearance, as well as the methods used to assess and quantify sensory attributes.

Through practical exercises and experiments, students will develop skills in sensory testing methods, including difference tests, descriptive analysis, hedonic testing, and consumer preference evaluations. The course also covers factors affecting sensory perception, including individual variability, environmental influences, and food quality standards.

By the end of this course, students will be able to design and conduct sensory evaluation tests, analyze sensory data, and apply sensory science principles in food product development, quality control, and market research.