感官科学

如果您目前在食品和相关行业工作，那么兼职路线的密集，模块化性质也使其易于访问。除了课程费用外，全日制和兼读制都需要工业支持和赞助才能完成您的研究项目。请在您的应用程序中提供工业支持和赞助的详细信息以及项目建议。本课程旨在提供扎实的理论背景，以支撑感官科学的多学科领域，发展对批判性发表的科学论文进行评判的能力，教导学生计划实验性的感官计划以及报告和解释感官数据，让学生沉浸在研究环境中，从而发展进行独立研究所需的技能。
Our current areas of interest include,<br><br>Crossmodal perception - how taste, aroma and texture integrate to elicit flavour perception<br>Investigating individual variation in perception e.g. High Sweet Likers, Supertasters and Thermal tasters<br>Measuring emotional response to sensory properties<br>Utilising digital technology (for example Virtual Reality) to investigate context effect on product evaluation<br>Understanding consumer sustainable behaviours<br>Using functional Magnetic Resonance Imaging (fMRI) to understand flavour and taste perception<br><br>Our PhD/MPhil/MRes course provides a sound theoretical background that underpins the multidisciplinary field of sensory science. You will,<br><br>develop the ability to critically evaluate published scientific papers<br>plan experimental sensory programmes and report and interpret sensory data<br>be immersed within a research environment and develop the skills needed to undertake independent research