MICRO-CREDENTIAL IN PRINCIPLES OF SENSORY EVALUATION

About this Module

  • students enrolled
  • Approx. 20 hours to complete

What you will learn

This micro-credential module provides an understanding of the mechanism of the human senses, which is involved in the sensory evaluation of food. Requirements for sensory facilities, panelist selection, sample preparation and factors affecting sensory results are discussed in detail.

What skills you will gain

Knowledge on the role and application of sensory science in food. Understanding human senses, basic requirements for sensory testing, and biases affecting sensory results.

Total contents and assessments

4 learning activities, 5 teaching videos, formative and summative assessments.

Module Details

CLUSTER : Science & Technology ( ST )
MODE/DURATION : Flexible
LENGTH : 7 days
EFFORT : 2
LEVEL : Beginner
LANGUAGE : English
CERTIFICATE : Yes
CPD POINT : 0
PRICE : Free

Associated Course (s) :
No Course

Join this module

 Syllabus

Overview of sensory analysis and its application

Anatomy, physiology and function of taste and smell

Principles of good practices of sensory evaluation
a) Sensory facility
b) Sample preparation and presentation
c) Selection of panellist

Biases in sensory judgement

Our Instructor

DR. WAN SAIDATUL SYIDA BT WAN KAMARUDIN

 Course Instructor
UiTM Shah Alam 4.3 (average sufo) instructor rating 11 course(s)

PROFESOR MADYA DR ADI BIN MD SIKIN

 Course Instructor
UiTM Shah Alam 4.3 (average sufo) instructor rating 11 course(s)

DR. SITI RASHIMA BINTI ROMLI

 Course Instructor
UiTM Shah Alam 4.3 (average sufo) instructor rating 10 course(s)

TS. ROHASMIZAH BINTI HASHIM

 Course Instructor
UiTM Kampus Kuala Pilah (Beting) 4.3 (average sufo) instructor rating 12 course(s)

DR. FADHILAH BINTI LAMUN @ JAILANI

 Course Instructor
UiTM Shah Alam 4.3 (average sufo) instructor rating 30 course(s)
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Universiti Teknologi MARA (UiTM)