Sensory Analysis of Foods
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Course Description
COURSE CONTENT
- Introduction to sensory analysis-Vocabulary
- Anatomical and physiological basis of sensory analysis of food
- Guidelines for scientific approach to sensory analysis
- Selection, training and monitoring of panel members
- Overview of the methods in sensory analysis and guidance for selection of the appropriate test for sensory evaluation of food
- Difference tests
- Affective tests
- Descriptive tests
- Statistical methods in sensory analysis
LEARNING OUTCOMES
- explain the sensory pathways of perception of the food, the guidelines for scientific approach to sensory analysis of food and the principles of sensory tests from different groups: difference tests, affective tests and descriptive tests
- compare sensory attributes and particular sensory evaluation methods
- propose appropriate methods for sensory evaluation of food
- choose appropriate statistical methods for processing of the results of particular sensory tests
- assess the sensory properties of the food and the suitability of selection of the particular sensory tests from the group of difference tests, affective tests and descriptive tests
To enrol in this course, the following courses must be completed:
- Statistics
- Raw Materials for Food Industry
- Chemistry and Biochemistry of Food