Advanced Certificate in Functional Food Sensory Science
-- ViewingNowThe Advanced Certificate in Functional Food Sensory Science is a comprehensive course designed to equip learners with the essential skills required in the food and beverage industry. This course emphasizes the importance of sensory science in the development of functional foods, a rapidly growing sector that combines health benefits with great taste.
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GBP £ 140
GBP £ 202
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โข Sensory Evaluation of Functional Foods: This unit covers the principles and methods used in sensory evaluation of functional foods. It includes sensory analysis techniques, such as discrimination testing, descriptive analysis, and affective testing, to evaluate the sensory properties of functional foods.
โข Sensory Perception and Physiology: This unit explores the biological and psychological factors that influence sensory perception of food. It covers the anatomy and physiology of the senses, sensory neuroscience, and genetic factors that affect sensory perception.
โข Food-Sensory Interactions: This unit examines the interactions between food and the sensory system. It includes the chemical and physical properties of food that affect sensory perception and the factors that influence food perception and acceptance.
โข Sensory Testing Design and Analysis: This unit covers the design and analysis of sensory testing experiments. It includes the principles of experimental design, statistical analysis of sensory data, and the use of sensory software for data analysis.
โข Consumer Testing and Acceptance: This unit examines the role of consumers in sensory evaluation of functional foods. It covers the principles of consumer testing, the factors that influence consumer acceptance of functional foods, and the use of consumer testing in product development.
โข Functional Food Ingredients and Sensory Properties: This unit explores the sensory properties of functional food ingredients, such as probiotics, prebiotics, and phytochemicals. It covers the impact of these ingredients on the sensory properties of food, their stability, and their interactions with other food components.
โข Sensory Quality Assurance and Control: This unit covers the principles of sensory quality assurance and control in the production of functional foods. It includes sensory specifications, sensory acceptance testing, and the use of sensory data in quality control.
โข Sensory Science in Product Development: This unit examines the role of sensory science in product development of functional foods. It covers the use of sensory data in product design, the development of sensory profiles, and the optimization of sensory characteristics in product development.
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