People Innovation Excellence

SENSORY EVALUATION (2/1 Credits)

Learning Outcomes:

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.

Topics:

  1. Introduction to Sensory Techniques;
  2. Threshold and Panel Member;
  3. Differences Tests;
  4. Descriptive Analysis Techniques;
  5. Affective Tests;
  6. Statistical Methods;
  7. Sensory Evaluation in Quality Control.

Published at : Updated

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