The aim of the course is to introduce the students to the factors involved in the sensory perception of a food, the methods of conducting sensory tests and analyzing the results. In addition, the course aims to illustrate the role of sensory analysis in quality control and to provide the basic principles of consumer science.
teacher profile teaching materials
- E. Pagliarini. Valutazione Sensoriale. Aspetti teorici, pratici e metodologici. Milano: Hoepli, 2002.
Programme
The programme covers the Introduction to sensory sciences, definition, methods and fields of application, sensory perception, factors influencing sensorial evaluations and their control, examples of application to specific food matrices, the sensory laboratory, judges training, relevant legislation.Core Documentation
- M. Meilgaard, G. Civille, and B.T.Carr. Sensory Evaluation Techniques. 5 ed. Boca Raton, Florida: CRC Press, 2015.- E. Pagliarini. Valutazione Sensoriale. Aspetti teorici, pratici e metodologici. Milano: Hoepli, 2002.
Type of evaluation
The learning assessment takes place through an oral test aimed at monitoring the experience of sensory analysis and data processing methods. Furthermore, the ability to study these concepts in real contexts will be verified.