Sensory Psychophysiology (M3) introduces you to sensory analysis and its fields of application, not limited to coffee but to any product or service whose enjoyment passes through the sense organs. Highly interactive due to the numerous exercises that alternate with theoretical lessons, the course aims to allow you to develop the necessary knowledge on the potential of your sense organs and on the mechanisms that lead to the interpretation of a stimulus and the measurement of a perception.

The theoretical part includes:

• the path from stimulus to perception: what happens from a physiological and psychological point of view;

• sight, hearing, smell, touch and taste: how they work, potential and limits;

• mechanisms and powers of synesthesia.

The practical part concerns:

• personality tests;

• verification of correct visual perception;

• verification of the perception and identification of odors;

• verification of the perception of tactile and gustatory sensations;

• verification of discriminating ability.