The course aims to provide students with the basic notions of sensory analysis and consumer science with the related methodologies applied to food quality control.
The primary objective is to create awareness in the student of the opportunities for an investigation that the knowledge of sensory analysis could give to the food industry.
Therefore, the purpose of the course will be to introduce the various sensory investigation techniques and their application in specific case studies, both through theoretical lessons and through the critical discussion of scientific articles on topics relevant to the course program.
By stimulating group work, students will develop the ability to apply what they have learned theoretically in the lessons and to discuss and communicate the results obtained.
The educational objective of the course will be to acquire adequate knowledge in the student for the correct use of the sensory tests best suited to their current and future needs.