This course is dedicated to students interested in Quality, R&D and Marketing departments of food companies. Knowing the different categories of sensory tests, their methodology and their applications in food industry
Conducting a sensory test from A to Z
Analyzing and interpreting sensory data with statistical tools
Reporting sensory results in a professional style
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
Fundamental principles of sensory evaluation
Basics of sensory physiology
Setting up of sensory evaluation: sensory lab, assessors, sample presentation
Discriminative tests: triangular test, duo-trio, etc.
Descriptive tests: QDA profile, alternative methods (Flash, CATA, tri, etc.)
– Group written report – Group oral presentation – Individual exam