Global Certificate in Food Sensory Systems
-- ViewingNowThe Global Certificate in Food Sensory Systems is a comprehensive course designed to empower learners with essential skills in food sensory evaluation. This course highlights the importance of understanding human senses in appreciating food quality, safety, and acceptability.
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โข Fundamentals of Sensory Systems: An introduction to the sensory systems involved in food perception, including taste, smell, and texture.
โข Taste Perception and Physiology: A deeper dive into the mechanisms of taste, including the identification of taste receptors, taste perception pathways, and the role of genetics in taste perception.
โข Olfaction and Flavor Perception: An exploration of the sense of smell and its role in flavor perception, including odor detection, recognition, and perception.
โข Texture and Mouthfeel in Food Sensory Systems: An examination of the role of texture in food sensory systems, including the mechanical and geometrical properties of food and their impact on perception.
โข Sensory Testing Methods: An overview of sensory testing methods, including discrimination tests, descriptive analysis, and affective testing.
โข Sensory Evaluation of Food Products: A hands-on approach to sensory evaluation of food products, including the identification and quantification of sensory attributes and their impact on consumer preference.
โข Statistical Analysis of Sensory Data: An introduction to statistical methods for analyzing sensory data, including analysis of variance, principal component analysis, and cluster analysis.
โข Cross-Cultural Differences in Food Sensory Perception: An examination of cross-cultural differences in food sensory perception, including the influence of culture, language, and tradition on sensory perception.
โข Sensory Marketing and Product Development: An exploration of the role of sensory systems in marketing and product development, including the creation of sensory-appealing products and packaging.
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