Sensory Analysis for New Food Product Development

The module Sensory Analysis for New Food Product Development enables participants to have a comprehensive knowledge of the theory and application of sensory analysis in new food product development. The module explores ethical issues in sensory analysis research. Participants devise, design and implement research, which culminates in the production of a sensory research paper and presentation at the end of the semester. This module compliments activities in both Food Product Research and Development and Sustainable Food Packaging

1. Plan and prepare a sensory research ethics proposal. 

2. Conduct sensory research in an efficient, sustainable and skilled manner.

3. Employ appropriate digital tools in the preparation and presentation of such research.

4. Produce an academic sensory research paper.

5. Communicate the outcomes of the sensory paper effectively through a presentation.