Food Structure & Sensory Science (FOOD3007)
Course level
Undergraduate
Faculty
Units
2
Duration
One Semester
Class hours
2 Lecture hours
1 Tutorial hour
3 Practical or Laboratory hours
Recommended prerequisite
LF209 or STAT2701
Assessment methods
Continuous on-line assessment, mid-semester exam (physical properties), laboratory and sensory evaluation reports, analysis and presentation of a case study, end-semester exam (sensory science)
Course enquiries
Prof Bhesh Bhandari & Dr Olena Kravchuk
Study Abroad
This course is pre-approved for Study Abroad and Exchange students.
Current course offerings
Course offerings | Location | Mode | Course Profile |
Semester 2, 2024 (22/07/2024 - 18/11/2024) | St Lucia | In Person | 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; influence of food micro & macro-structure on food quality; objective texture & colour measurements as methods of food quality assessment.