People Innovation Excellence


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.


  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;
  8. Threshold Determination;
  9. Triangle Difference Test;
  10. Duo-Trio Test;
  11. Two Out of Five Test;
  12. Simple Difference Test;
  13. Simple Ranking Test: Friedman Analysis;
  14. Hedonic Analysis.

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