Sensory Analysis

Course content

Sensory attributes of foods; appearance, odor, flavor and feel of different products and the mechanisms by which those attributes are perceived. Visual, olfactory, gustatory and tactile/kinesthetic senses. Psychophysical senses; scaling, measurement, analysis and interpretation according to product characteristics. Principles of taste and odor testing, physical methods of color and texture measurements. Training sensory panels, difference testing, threshold and dilution tests, ranking tests. Descriptive and rating methods, hedonic tests.