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FDSC 4470 Advanced Sensory Science 3.0 Credits

This course discusses historical and current theories addressing the anatomy and mechanisms of human chemical sensing systems (taste, odor, and flavor perception). The course will provide 1) a deep understanding of the anatomy and function of chemical senses, and 2) how diets, metabolic disorders, as well as environmental and psychological factors influence the relationship between chemical senses and food choice. Finally, the course will give an overview of the functional methods of subjective or organoleptic testing involving human subjects (psychophysics).

College/Department: Nursing Health Professions/Health Sciences
Repeat Status: Not repeatable for credit

Minor in Food Science

https://catalog.drexel.edu/undergraduate/nursing-health/minor-food-science/
The Minor in Food Science provides students with a foundational understanding of the scientific principles underlying food production, processing, safety, and sensory analysis. Concepts from chemistry, microbiology, and food processing are integrated with basic culinary techniques to examine the physical, chemical, and microbiological properties of food. Students will explore topics such as food composition, food safety and sanitation, food preservation techniques, and sensory evaluation. While open to all students, the minor is designed to complement majors in fields such as engineering, biology, chemistry, and public health, while also preparing students for careers in the food industry, regulatory agencies, or graduate study in food science and related disciplines.

Minor in Food Science

https://catalog.drexel.edu/2027-2028/undergraduate/nursing-health/minor-food-science/

Preliminary 2027-2028

The Minor in Food Science provides students with a foundational understanding of the scientific principles underlying food production, processing, safety, and sensory analysis. Concepts from chemistry, microbiology, and food processing are integrated with basic culinary techniques to examine the physical, chemical, and microbiological properties of food. Students will explore topics such as food composition, food safety and sanitation, food preservation techniques, and sensory evaluation. While open to all students, the minor is designed to complement majors in fields such as engineering, biology, chemistry, and public health, while also preparing students for careers in the food industry, regulatory agencies, or graduate study in food science and related disciplines.