Sensory evaluation is a unique discipline, today integrated in the decision making of many food and non-food companies. It is used to study the consumers’ preferences, to describe a market. The sensory characteristics of a product and/or its presentation need to be considered from its conception and then followed during production to guarantee the quality and the success of the product. The knowledge of the sensory properties is regarded as a major control key of the quality perceived by the consumers.
Lectures, Practicals/Tutorials, Group project
– Group written report – Group oral presentation – Individual exam