Foundations of Sensory Science

Introduction to Sensory Science provides a broad overview of the field, covering its history, definition, and applications in academic research and the consumer-packaged goods industry. Participants will also explore the roles of sensory evaluation in marketing, product development, and quality assurance.

Sensory Science: The Senses delves into the anatomy, physiology, and chemistry of human senses, including taste, olfaction, tactile senses, vision, and audition. Participants will gain an appreciation of how senses are transmitted to and experienced by the brain, learning to assess cases such as dysfunctions in olfaction or tactile temperature adaptation.

Sensory Science: Measuring the Senses explores the connection between the senses and the brain, examining various types of testing, scales, and measurements used to quantify senses and the brain’s experience of senses. Participants will learn to employ scientific approaches such as discrimination testing and Thurstonian Modeling.

Sensory Science: Conducting Tests introduces participants to the sensory evaluation laboratory and teaches best practices for testing and documentation. The course focuses on duo-trio discrimination and 3-product consumer testing, providing insights on developing hypotheses, selecting products, executing tests, and interpreting results.