Applied Sensory Analysis
Description
This module builds on the knowledge gained in earlier food science, culinary arts and gastronomy modules. This module critically evaluates sensory analysis concepts and theories. This module provides graduates with an opportunity to develop novel and innovative sensory concepts for food product development evalautions.
Learning Outcomes
Critically evaluate the role of sensory analysis concepts and theories to the food service and food manufacturing sectors.
Appraise the inter-relationship between food science, culinary arts and gastrononmy underpinning the stages involved in sensory analysis.
Appraise sensory research from a variety of sources to identify potential food product development opportunities.
Identify, critically evaluate and apply the key elements and procedures associated with sensory analysis testing, and analyse the implications of the results achieved.
Experience group decision making, team roles, and cross functional co-operation.
Write present and defend material that articulates ideas, insights and analysis.