Sensory science plays a pivotal role in research and contributes significantly to product development, quality control, and quality assurance. Understanding how foods impact our senses involves complex interactions influenced by numerous factors, such as the nature and presentation of the food matrix, and the age, gender, background, and sensory sensitivity of the consumer. Testing conditions also play a crucial role. Despite these challenges, sensory evaluation is essential for verifying the potential success of new products or assessing modifications to existing ones.

This course aims to enhance students' understanding and practical application of sensory evaluation. Through a blend of theoretical study and hands-on exploration, students will engage with real-world sensory problems, working collaboratively in teams to develop solutions.