Educational guide 2019_20 Faculty of Chemistry

Contents

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. 3.6. Consumer Studies. Methodology, characteristics of panelists.