On successful completion of this class, students should be able 
to:

1. Identify and understand general psychological and 
physiological aspects of the senses.
2. Understand how specific sensory tests used with food 
products and ingredients are conducted, analyzed, interpreted, 
and reported appropriately. 
3. Develop the tools needed to solve sensory problems occurring 
in the food industry. 
4. Understand and apply the basic statistical methods used in 
sensory science in the food industry.
5. Understand and apply the consumer psyche in relation to 
food choice and how this information could be applied by food 
professionals.

Topic 1: What is Sensory Evaluation? The definition, scope, and 
uses of sensory evaluation in the food industry. 

Topic 2: Sensory Perceptions. The physiological and 
neuropsychological aspects of human sensory perceptions. 

Topic 3: Variables Affecting Sensory Perceptions. The 
physiological and psychological factors affecting human senses.

Topic 4: Sensory Program. The various aspects of a good and 
robust sensory program as it pertains to the food industry. 

Topic 5: Scaling. The different types of scales used in the 
quantitative measures related to sensory evaluation 
acceptability tests. 

Topic 6: Thresholds. Psychophysical concepts used in sensory 
evaluation for detecting and recognizing tastes and flavors.

Topic 7: Difference Testing. Various techniques used in finding 
differences between two samples will be covered.

Topic 8: Descriptive Sensory Analysis. How to train a panel, 
design, and collect data for this analytical technique will be 
covered.

Topic 9: Consumer Response Evaluation. Both qualitative and 
quantitative methods used by the food industry will be covered.

Topic 10: Sensory Evaluation and Food Product Development. The 
role of sensory methods in food product development.

Topic 11: Statistics in Sensory Evaluation.

Topic 12: Food Choice in Relation to the Food Industry. How food 
choice data influences food innovation.

UGA Student Honor Code: "I will be academically honest in all  
of my academic work and will not tolerate academic dishonesty 
of others." A Culture of Honesty, the University's policy and 
procedures for handling cases of suspected dishonesty, can 
be found at https://honesty.uga.edu/Academic-Honesty-Policy. 
Every course syllabus should include the instructor's 
expectations related to academic integrity.

“All academic work must meet the standards contained in A 
Culture of Honesty. The full text of A Culture of Honesty can 
be found under the heading “UGA Academic Honesty Policy” at 
https://honesty.uga.edu/Academic-Honesty-Policy. Students are 
responsible for informing themselves about those standards 
before performing any academic work.”