The course aims to provide the student with the most appropriate cultural tools to apply sensory methodologies and to address and resolve, in a business setting, problems such as products shelf life, products and meals optimization, improvement of typical products sensory properties.
Expected learning outcomes
Students will acquire expertise to perform a tasting session, to design and manage a sensory laboratory, to select the most appropriate sensory methodology based on specific objectives, to monitor the errors that affect sensory evaluation, to analyse sensory data, to draft an analysis report and to communicate with all corporate executives, especially those involved in product marketing.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)