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Rebecca Bleibaum

Foundations of Sensory Science explores how to use human senses to evaluate a wide variety of food, beverage, and non-food products. This specialization is for anyone interested in understanding and deepening their appreciation of products that are experienced with the senses. This may include people interested in sensory science as a profession, consumer product entrepreneurs, chefs, employees of consumer product companies, and serious food and beverage hobbyists.

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Foundations of Sensory Science explores how to use human senses to evaluate a wide variety of food, beverage, and non-food products. This specialization is for anyone interested in understanding and deepening their appreciation of products that are experienced with the senses. This may include people interested in sensory science as a profession, consumer product entrepreneurs, chefs, employees of consumer product companies, and serious food and beverage hobbyists.

You will study both physiological and psychological factors in sensory perception. We emphasize the chemical senses of taste and smell and cover vision, hearing, and the tactile senses. You will learn how the mind processes sensory information to understand how products are perceived, then you will see how sensory scientists work with panels of human subjects to provide a useful analytical instrument for sensory testing. The specialization will include assignments and projects that will help you understand the complexity of the human sensory system, discuss theories of sensory measurement, scales, quantitative research principles, and psychophysics used in the measurement of perception.

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What's inside

Four courses

Introduction to Sensory Science

(0 hours)
Did you know there's a science behind the flavors, textures, and aromas of the foods we eat? In this course, we will provide a broad overview of sensory science, its history, definition, and applications in academic research and industry.

Sensory Science: The Senses

(0 hours)
Humans are amazing sensors! This course will help you understand our sensing capabilities including taste, olfaction, tactile senses, vision, and audition. You'll learn about the anatomy, physiology, and chemistry of the senses and how they are transmitted to and experienced by the brain.

Sensory Science: Measuring the Senses

(0 hours)
The brain, a sophisticated sensory interpreter, makes meaning of signals it receives. This course explores sensory science, examining how the senses connect to the brain. Various testing methods, scales, and measurements are described, allowing scientists to quantify senses and the brain's experience of them. Students will learn scientific approaches like discrimination testing and Thurstonian Modeling to measure the senses.

Sensory Science: Conducting Tests

(0 hours)
This course introduces the sensory evaluation laboratory and best practices for testing and documentation. We'll explore factors influencing sensory experiments, with a focus on duo-trio discrimination and 3-product consumer testing.

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