Food preference and sensory evaluation
About
The human experience of food is individual and we can be said to live in individual sensory worlds. In this course you will gain an understanding of how perception works and how preference is created in order to be able to adapt food, dietary advice and meals to the needs of individuals and target groups.
In the course you will have the opportunity to study in an area where your specific educational background and future profession will influence the choice of measurement methods and methodological challenges.
This course is open to
Exchange students at the Faculty of Education and exchange students on a university-wide agreement. Please contact your international coordinator at the University of Gothenburg if you need to know more.
This course can be combined with
This course can be combined with other courses in the Food and Nutrition.
Application
Do you want to apply for exchange studies at the University of Gothenburg?