Foundations of Sensory Science

Explore how to use your senses to evaluate and test food, beverages and non-food products–physiologically and psychologically. This introductory course emphasizes the chemical senses of taste and smell, and covers vision, hearing and the tactile senses. Following a review of the physiology of sensation, you will examine how the mind processes sensory information and review how we are instruments for sensory testing. The course ends with discussions on the theory of sensory measurement, quantitative research principles and psychophysics.