Course Flow

Week Topics Preliminary
1 Definition of sensory analysis method. Historical development of sensory development.
2 Scope of sensory evaluation
3 Panel creation. Selection and training of panelists
4 Selection and training of panelists
5 Characteristics of the sensory assessment environment
6 Preparation of food samples for sensory analysis
7 Single sample evaluation tests.
8 Difference tests. Double test technique
9 MIDTERM EXAM, Paired benchmark test.
10 Paired benchmark test. Double-triple test. Triangle test
11 Quality-quantity tests. Sort tests
12 Scoring tests
13 Hedonic scale method.
14 Profile tests

Resources

Lecture Notes
Course Resources

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