#PSYC 4P09 - Sensory Evaluation of Food and Beverages

Measurement techniques used in the sensory evaluation of food and beverages (with a focus on wine), physiology of taste and olfaction, perception of aroma and flavour, and readings in current topics in sensory evaluation and sensory science.

Course Format: Lectures, lab, 6 hours per week.
Restrictions: Open to GRWI, OEVI majors, GRWI, OEVI certificate students, PSYC majors, or permission of the instructor. Students must have a minimum of 10 overall credits.
Prerequisite(s): BIOL 1P96 or STAT 1P98 (MATH) or PSYC 2F23 .
Cross-Listing(s): OEVI 4P20
Course Notes: Materials fee required. Students must be a minimum of 18 years of age. OEVI 1P20 recommended. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.
Exclusions: Completion of this course will replace previous assigned grade and credit obtained in OEVI 4P20.