Physiology and practice of sensory analysis

Course: Study of taste and smell (reception and transmission of messages, coding of information, psychophysiological importance), concepts of sensory analysis.

Practical Work: Learning about reference points used in perfumery and aromatics. Description, comparison, memorization, determination of recognition thresholds, application of the concepts of olfactory power and volatility in the search for harmonies.

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

Understand the basics of the physiology of olfactory and gustatory perception and apply them to the sensory analysis of molecules of importance in perfumery and aromatics.

Assessment: 60% Final exam (2 sessions), 40% Practical work

study of taste and smell