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Food design - Sensory Analysis and Product Development

  • Number of credits 15 Credits

About the course

The aim of the course is to obtain advanced knowledge about sensory analysis and product development. The senses-organs anatomy and physiology factors are included to get a better understanding of human perception. Students should develop their ability to plan and carry out sensory tests and to analyse, interpret and present sensory data. In product development, areas like project planning, recipe development, quality insurance, market research, food packaging and food processes are covered.

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