Sensory Consumer Research, 7.5 Credits
Sensory Consumer Science concerns how our senses—sight, sound, smell, taste and touch—function and how the interaction between these senses can be used to understand multisensory experiences. The course provides in-depth knowledge of methods for sensory evaluation, including both traditionally established approaches and new consumer-based methods. The cource addresses experimental design, data processing and analysis, and how results can be interpreted and applied.
ECTS Credits
7.5 Credits
Level of education
Second cycle, has only first-cycle course/s as entry requirements (A1N)
School
School of Hospitality, Culinary Arts and Meal Science
When is the course offered?
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Prerequisites: 90 credits in a main area where a degree project of 15 credits is included. The applicant must also have qualifications corresponding to English 6/English level 2
Selection: Academic points
Application code: X6302