Sensory Evaluation

Sensory evaluation is a scientific method used to evoke, measure, analyse, and interpret those responses to food products as perceived through the sense of sight, smell, touch, taste and hearing. This not only includes food but also beverages and packaging. It plays a critical role steering decisions throughout the product development process, in food formulation, quality control and assurance of food products, as well as for research purposes. It can also provide vital insights into fundamental human behaviour and perception. Sensory evaluation can be broken down into five main focus areas which will be covered in detail in this subject: Discrimination tests, Consumer tests, Descriptive tests, New and emerging sensory technologies and applications, and Role of sensory in Product Development Process. The new and emerging technologies and applications learned in this subject are unique and most have been developed by the Digital Agriculture Food and Wine Research Group from The University of Melbourne since 2014. This will include learning about the new applications of sensory science in Plants and Food for long-term missions in Space.