Section outline
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This introductory course provides foundational knowledge in sensorial (organoleptic) analysis techniques. Students will discover how human senses are used as analytical tools to evaluate the quality and characteristics of various products. the students will learn the basics of sensory evaluation through hands-on training in taste, smell, sight, touch, and hearing assessment. The course covers fundamental concepts, terminology, and simple testing methods used across food, beverage and environmental industries.
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