On successful completion of this Course, students will be able to: Describe the sensory attributes, control for room and product test; Explain the principles and how to perform the sensory technique : Difference test, descriptive analysis, affective test; Select and perform an appropriate statistical methods to analyze the results of the various sensory techniques; Interpret the results of sensory analysis for quality control requirements of a food product.
- Introduction to Sensory Techniques;
- Threshold and Panel Member;
- Differences Tests;
- Descriptive Analysis Techniques;
- Affective Tests;
- Statistical Methods;
- Sensory Evaluation in Quality Control.
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