Abstract: The major of food quality and safety is one of the majors offered by Sichuan Tourism College, an application-oriented undergraduate university. Food Sensory Evaluation is one of the core courses of this major. According to the training objectives and needs of application-oriented undergraduate students, both theory and practice are emphasized in the course. In view of the characteristics of this course and the problems found in the course of development, in combination with the current industry needs, the course team carried out teaching reflection in a timely manner, and actively carried out teaching reform exploration and practice. During the seven year teaching period, the course team actively integrated the spirit of innovation and entrepreneurship, strengthened the ideological and political construction of the course, guided the correct values, and explored and practiced the assessment methods, assessment proportions, operation methods, online and offline courses, experimental content, etc, it has achieved good results and provided practical basis for further improving the teaching quality of the course Food Sensory Evaluation.

Key words: Food sensory evaluation, Food sense, Reform in education, Industry demand, Undergraduate universities, Applied