MODULE 5 - SENSORY ANALYSIS RELATED TO CONSUMER APPRECIATION

General information

This course will aid on developing a working knowledge on the principles of sensory evaluation of wine and foods.

This is an optional course that can be taken by master’s and undergraduate students.

Students must be 21 years of age of older to take this course.

Objectives

Provide basic knowledge about sensory science and wine/food assessment.

Train student on basic sensory capabilities trough practical activities.

Link sensory characteristics with wine/food composition and production practices.

 

Coordinating Institutions

resources (closed space)

MODULE 5 – SENSORY ANALYSIS RELATED TO CONSUMER APPRECIATION

In this section you will find all the resources related to Module 5 (Password required)

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