Certificate in Culinary Sensory Techniques
-- ViewingNowThe Certificate in Culinary Sensory Techniques course is a comprehensive program designed to enhance the learner's understanding of the sensory aspects of food. This course emphasizes the importance of taste, smell, and visual appeal in the culinary world, making it essential for chefs, food scientists, and culinary professionals.
6,590+
Students enrolled
GBP £ 149
GBP £ 215
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โข Sensory Evaluation Techniques: Understanding the fundamentals of sensory evaluation in culinary arts, including taste, smell, sight, sound, and touch.
โข Taste Perception: Exploring the mechanisms of taste perception, bitterness, saltiness, sourness, sweetness, umami, and fat perception.
โข Flavor Pairing and Matching: The art and science of flavor pairing and matching, including traditional and molecular gastronomy techniques.
โข Sensory Analysis of Food: Developing skills in sensory analysis of food, including descriptive analysis, discrimination testing, and affective testing.
โข Sensory Testing Methods: Learning about different sensory testing methods, such as triangle tests, duo-trio tests, and rank order tests.
โข Food Texture Analysis: Understanding the role of food texture in sensory perception, and techniques for measuring and controlling food texture.
โข Sensory and Consumer Research: Exploring the role of sensory and consumer research in the food industry, including product development and quality control.
โข Sensory Evaluation of Wine and Beverages: Developing skills in sensory evaluation of wine and other beverages, including tasting techniques, descriptive analysis, and fault identification.
โข Sensory Marketing and Branding: Understanding the role of sensory marketing and branding in the food industry, and techniques for creating memorable and impactful sensory experiences for customers.
Note: The above list of units is not exhaustive, and the actual curriculum of a Certificate in Culinary Sensory Techniques program may vary depending on the institution.
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