This microcertificate provides an in-depth knowledge of sensory attributes, such as flavour, appearance, and texture, and their role in determining food product acceptability. Participants will gain a strong understanding of the fundamentals of human sensory evaluations as well as instrumental methods of product evaluation. Through a combination of pre-readings, engaging lectures, interactive discussions, and virtual demonstrations, students will acquire both theoretical knowledge and practical skills in sensory testing.
Over the 4 weeks of this microcertificate, students will work on tailored assignments, problem sets, and a culminating project with a focus on design, conduct, analysis, and presentation of a sensory evaluation study. By the end of this microcertificate, students will be equipped to critically analyze sensory data, interpret results, and apply these insights to real-world food product development, preparing them for careers in food innovation, quality assurance, and research.