Students are able to understand the basic principles of sensory to observe/measure food characteristics and acceptability. Testing of products in development and marketing. Sensitivity sensory segmentation test.
- The use of human sense to observe/measure food characteristics and acceptability of food and its application in quality control and research;
- Introduction organoleptic properties, sensing mechanisms, sensory, stimulation, man as a panelist, organoleptic laboratory, panel preparation and selection, sample preparation in sensory testing, sensory testing methods, and statistic application in sensory data processing.
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