This course is designed to provide an overview of the senses and the sensory methods employed by research and industry to measure sensory properties and the consumers’ liking response. This is important because sensory quality of food is the key attribute in food acceptability. Food quality can be measured using sensory methods as well as instrumental measures of attributes like taste, aroma and texture.
- Enseignant: Gerald Tumwine
- Étudiants inscrits: Il n'y a encore aucun étudiant inscrit à ce cours.