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    The Culinary Institute of America
  Dec 13, 2017
2017-2018 Academic Catalog
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Flavor Science and Perception (CUSC-320)

3.0 credits
The physiology and function of the five senses, flavor chemistry, and flavor perception will be studied in this course. Students will be introduced to the field of sensory evaluation, and explore the fundamentals of objective sensory testing. Lab sections emphasize the multi-modality of flavor, the individuality of flavor perception, the effects of context on consumer behavior, and methods for designing sensory tests. The role of sensory evaluation and consumer behavior techniques to help guide the product development process will also be emphasized. Prerequisite(s): Culinary Science: Principles and Applications (CUSC-300), College Algebra (MTSC-301) or Calculus I (MTSC-306), and Science Fundamentals (MTSC-307). Prerequisite(s) or Corequisite(s): Introduction to Statistics (MTSC-302), Culinary Chemistry (CUSC-310), Dynamics of Heat Transfer and Physical Properties of Food (CUSC-315), and Research Methods: Scientific Evaluation of Traditional Cooking Techniques (CUSC-325).

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