In this course you will be introduced to the principles of sensory science and the way we perceive foods through the different senses. Sensory science is a fundamental aspect of food and nutrition research. You will be exposed to sensory evaluation as a tool to measure and interpret human responses to a variety of stimuli, relevant to product development within the food industry. These tools also have an important role in understanding food consumption habits and eating behaviour. You will be presented with real world food industry case studies and critically analyse and interpret data on how sensory evaluation is used across multiple facets within a business, from research and development to quality assurance. Throughout the course you will be engaging in practical work, workshops and teamwork to interpret findings and solve real world case studies.