FOOD4133

Course Descriptions

Wine and cheese are both made through fermentation; and are important in the western food culture. Sensory evaluation plays a key role in food quality assessment. The course intends to focus on the principles and techniques of wine and cheese production, the design and practices of food sensory experiments. In addition, this course provides students with multiple opportunities of sensory evaluation practices on a range of wine and cheese products.

Workload

Workload not available

Modules

Modules not available