Description
This online module explores how human sensory systems influence flavour perception and quality evaluation.
Learners will examine how visual cues, aroma detection, taste receptors, tactile sensations and sound contribute to the overall sensory experience of food and beverages.
The module forms part of the Brewing Sensory Analysis in Quality Control programme and is designed for professionals involved in product quality, sensory evaluation and production environments.
The course is delivered online and can be completed at your own pace.
Individuals enrolled on this module will have access for 90 days from purchase.
