Course level

Undergraduate

Faculty

Science

School

Agriculture Food Sciences Schl

Units

2

Duration

One Semester

Class contact

2 Lecture hours, 1 Tutorial hour, 3 Practical or Laboratory hours

Recommended prerequisite

Assessment methods

Quiz, design, analysis and presentation of a sensory texture problem, final examination

Course coordinator

Dr Sangeeta Prakash

Study Abroad

This course is pre-approved for Study Abroad and Exchange students.

Current course offerings

Course offerings Location Mode Course Profile
Semester 1, 2017 St Lucia Internal Course Profile
Semester 2, 2017 St Lucia Internal Profile unavailable

Please Note: Course profiles marked as not available may still be in development.

Course description

Introduction to the principles & applications of sensory evaluation of food; instrumental assessment of food structure; influence of food micro & macro-structure on the texture & colour of foods measured instrumentally as well as perceived sensorially.

Archived offerings

Course offerings Location Mode Course Profile
Semester 1, 2016 St Lucia Internal Course Profile
Semester 1, 2015 St Lucia Internal Course Profile
Semester 1, 2014 St Lucia Internal Course Profile
Semester 1, 2013 St Lucia Internal Course Profile
Semester 1, 2012 St Lucia Internal Course Profile
Semester 1, 2011 St Lucia Internal Course Profile
Semester 1, 2010 St Lucia Internal Course Profile
Semester 1, 2009 St Lucia Internal Course Profile
Semester 1, 2008 St Lucia Internal Course Profile