SENSORY EVALUATION (2/1 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Explain the concepts, methods and application of sensory evaluation including the physiological and psychological foundation of sensory functions; Outline the principle of various sensory evaluation methods including descriptive, discriminative and affective testing; Apply an appropriate statistical analysis of various sensory evaluation methods and interpret the data analysis; Discuss the topics on sensory evaluation in relation to its methodological aspects, food quality control, and consumer preference.

Topics:

1. Introduction to sensory evaluation;
2. Important factors in conducting sensory evaluation;
3. Panel member in sensory evaluation and threshold measurement;
4. Discriminative testing I;
5. Discriminative testing II;
6. Descriptive testing I;
7. Descriptive testing II;
8. Rapid testing in the descriptive evaluation;
9. Time-based sensory evaluation methods;
10. Affective and Preference testing;
11. Consumer testing;
12. Consumer test – Qualitative and Quantitative method;
13. Sensory evaluation for quality control and shelf-life;
14. Discriminative testing – triangle and duo-trio;
15. Ranking test and scaling for intensity perception;
16. Descriptive testing – QDA method;
17. Rapid Descriptive test – CATA;
18. Time intensity method;
19. Affective testing.