Physiology and Practice of Sensory Analysis

Course: Study of taste and smell (reception and transmission of signals, encoding of information, psychophysiological significance), basic concepts of sensory analysis.

Practical Work: Learning about reference compounds used in perfumery and aromatherapy. Description, comparison, memorization, determination of recognition thresholds, and application of the concepts of olfactory strength and volatility to the development of fragrance accords.

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

Understand the fundamentals of the physiology of olfactory and gustatory perception and apply them to the sensory analysis of molecules that are important in perfumery and aromatics

Assessments: 60% Final Exam (2 sessions), 40% Lab Work

Study of Taste and Smell