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 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 nutrition. You will be presented with real world food industry case studies and analyse 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 and teamwork to solve real world case studies.