Educational guide Faculty of Chemistry |
english |
Nutrition and Metabolism (2012) |
Subjects |
SENSORY ANALYSIS OF FOOD |
Contents |
IDENTIFYING DATA | 2016_17 |
Subject | SENSORY ANALYSIS OF FOOD | Code | 13675241 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | AN |
Competences | Learning aims | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Topic | Sub-topic |
1. Organoleptic quality of food. Introduction to sensory analysis. Definitions and fields of application. Organoleptic quality of foods and relationship with instrumental and sensory measurements. |
|
2. Neurophysiology of perception. Mechanism of perception, senses (sight, smell, taste, hearing and touch). Sensory thresholds, factors affecting perception chain. | |
3. Methodological aspects of sensory analysis. Environment, tests, panellist, and statistical analysis. | 3.1. Sensory testing approach: objectives and characteristics of trials. Direction of tests. 3.2 Judges, selection and training. 3.3. Environment in sensory analysis: tasting room, simple preparation and presentation. 3.4. Types of sensory test: affective, discriminatory and descriptive. 3.5 Statistical analysis of sensory experiments. |