Food and the Senses

MET ML 715

This course is an interdisciplinary exploration of the sensory foundations and implications of food. We will study the senses as physical and cultural phenomena, the evolving concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and the sensory and scientific aspects of food preparation and consumption. Understanding these processes, constructions and theories is key to understanding a vast array of food-related topics; cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability and terroir, to name just a few.

FALL 2016 Schedule

Section Instructor Location Schedule Notes
A1 CAS 228 M 6:00 pm-9:00 pm

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
B1 T 6:00 pm-9:00 pm

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.