Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control and Sensory Methods for Consumer Tests. Project work on a selected topic with presentation and written report.

Principles of soft condensed matter applied to food polymers, surfactants and colloids

Sensory perception of food, principles of design, operation and evaluation of analytical and consumer oriented sensory tests, lectures and practical exercises

Writing of a review paper of scientific quality on a topic in the domain of Human Health, Nutrition and Environment based on critical evaluation of scientific literature.

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