The purpose of the course is to provide students with a basic understanding of the principle, method, application and statistical analysis used in sensory evaluation, that is how to plan, conduct, complete, analyze, interpret, and report sensory tests. The course covers the following subjects:

1. importance and application of sensory evaluation
2. sensory attributes of foods and human senses
3. preparation and control for sensory tests
4. factors influencing sensory verdicts
5. measuring responses
6. choosing and training panelists, designing experiment and choosing method
7. methods for sensory tests-difference tests, descriptive analysis tests and affective tests
8. practice.