Explore how to use your senses to evaluate and test food, beverages and non-food products–physiologically and psychologically. This introductory course emphasizes the chemical senses of taste and smell, and covers vision, hearing and the tactile senses. Following a review of the physiology of sensation, you will examine how the mind processes sensory information and review how we are instruments for sensory testing. The course ends with discussions on the theory of sensory measurement, quantitative research principles and psychophysics.

Course Format and Pacing
This is an online course delivered through Canvas, UC Davis CPE’s learning management system. Course materials—including video lectures, readings, assignments, and discussion forums—are released on a structured, week-by-week schedule. Students move through the course together, with regular due dates to support consistent progress and engagement. Most learners can expect to spend approximately 10–12 hours per week engaging with course content and completing assignments.