Official NUC CCMAS syllabus

HTM 405 — Recipe Development and Sensory Evaluation

HTM department course · Nigerian universities

What you'll be able to do (official learning outcomes)

• define food and recipe types
• identify and understand need and factors considered in acceptability of recipe in food industry
• develop and understand sensory evaluation programme in food
• discuss roles of human senses in food sensory evaluation; and
• explain and understand organoleptic assessment of food

Course contents

Definition and types of recipes. Needs for new recipes. Factors contributing to acceptability of recipe. Assignments in recipe development. Developing sensory test programme. Sensory evaluation of food. The human senses of olfaction and gestation. Taste and smell receptors. Mechanism of taste and smell perception.

Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study HTM 405.

More HTM courses

• HTM 102 · Nigeria Culture and Tourism
• HTM 103 · Earth and Environment
• HTM 104 · Fundamentals of Leisure and Recreation
• HTM 105 · Tourism Movements and Historical Develop…
• HTM 201 · Introduction to Nutrition and Food produ…
• HTM 203 · Introduction to Tourism and Hospitality …
• HTM 207 · Food and Beverage Production
• HTM 209 · Fundamentals of Hotel and Catering
• HTM 210 · Introduction to Tourism
• HTM 212 · Tourism Resources and Destinations in Ni…
• HTM 300 · SIWES
• HTM 302 · Environment and Ecology