This course will cover the importance of sensory evaluation of food; some basics of food sensory evaluation i.e. taste odor and aroma recognition tests, preparation and proper conditions needed for conducting the sensory evaluation tests. The different sensory programs (i.e. comprehensive descriptive method, in-out method) difference from control method as well as the statistical analysis of the sensory results. In the practical part of this course, sensory evaluation tests will be performed on selected local fresh and/or processed foods including some traditional foods.