Coordinator: UNIBO

Implementing partners:  UTalca / UNDeC / UNJu 

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.

Outcomes: 

Piloted in 2021, the module is an elective course for agricultural science undergraduates at UTalca and part of the coursework for the “minor” in grape and wine growing.