![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Teaching
Undergraduate:
Sensory Evaluation of Food. Lecture and laboratory sequence. Introduction to the anatomy and physiology of chemosensory perception; theory and application of sensory testing methods. Students gain experience evaluating products, collecting and analyzing sensory data and writing reports. Students design, execute and present a group project.
Graduate:
Advanced Food Sensory Science. In depth study of the principles of sensory physiology and taste psychophysics. Topic areas include chemosensory changes in development, aging and disease; genetic variation in taste; some product evaluations. Emphasis is on reading and evaluating the literature. Students write a critical review paper on a selected topic.
Applied Consumer Research. Application of sensory evaluation test methods to a problem in consumer research. Emphasizes multivariate statistical approaches. Special offering, Spring, 2002.