Foundations of Sensory Science explores how to use human senses to evaluate a wide variety of food, beverage, and non-food products. This specialization is for anyone interested in understanding and deepening their appreciation of products that are experienced with the senses. This may include people interested in sensory science as a profession, consumer product entrepreneurs, chefs, employees of consumer product companies, and serious food and beverage hobbyists. You will study both physiological and psychological factors in sensory perception. We emphasize the chemical senses of taste and smell and cover vision, hearing, and the tactile senses. You will learn how the mind processes sensory information to understand how products are perceived, then you will see how sensory scientists work with panels of human subjects to provide a useful analytical instrument for sensory testing. The specialization will include assignments and projects that will help you understand the complexity of the human sensory system, discuss theories of sensory measurement, scales, quantitative research principles, and psychophysics used in the measurement of perception.
BO
Inspiring and very motivating to deep dive into sensory science. A
NK
Very informative course to gain depth of Sensory knowledge.
SI
Great course! Perhaps could benefit from a clearer restructuring of the specialised and technical language being used for novices who are not well-versed in the subject matter :)
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This course offers a comprehensive overview of how our senses interact with the world around us. It covers the fundamental principles of sensory perception, including taste, smell, sight, touch, and hearing. The course is well-structured, with engaging lectures, hands-on experiments, and insightful readings that help students understand the complexities of sensory evaluation and analysis.
Inspiring and very motivating to deep dive into sensory science. A
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