FE 516

Sensory Evaluation of Foods



                        Assoc. Prof. Figen KOREL

                        Food Engineering Department

Phone: (232) 7506228

e-mail: figenkorel@iyte.edu.tr

Office hours: Monday and Tuesday 9:00-11:00 or any other time when available

Class Format: Classroom instruction Tuesday, 13:00-16:00

Catalog Description: Principles and methods of subjective evaluation of foods; statistical evaluation and interpretation of data; correlation and subjective and objective methods.

Course Objectives:

1)      To develop an insight into the sensory testing of foods by providing an understanding of the senses and information processing in the brain.

2)      To learn advanced techniques and theory of sensory measurement of foods, as well as aspects of sensory function concerned with the perception of food.

3)      To evaluate experimental designs, methodology, statistical analyses, and interpretation of sensory research conducted by others.

4)      To design appropriate methods for the sensory testing of foods.

Course Resources:

Text books:

         Meilgaard, M., Civille, G.V. and Carr, B.T. (1999). Sensory Evaluation Techniques. New York: CRC.

         Lawless, H. T, and Heymann, H. (1999). Sensory Evaluation of Food: Principles and Practices. Gaitersburg, Maryland: Aspen.

         Carpenter, R. P., Lyon, D. H., Hasdell, T. A. (2000). Guidelines for Sensory Analysis in Food Product Development and Quality Control. Gaitersburg, Maryland: Aspen.

Journals containing sensory and consumer science articles:

        Journal of Sensory Studies

        Journal of Texture Studies

        Journal of Food Science

        Journal of Food Quality and Preference

        Food Technology

        Food Research International

        Journal of Agriculture and Food Chemistry

Grading System:

Written midterm exam 20%

Critique of a research article 10%

Project work and presentation 30%

Final exam 40%


Lecture Timetable Spring Semester


Lecture Topic




Functions of the human senses and how they relate to food measurement


Information processing in the brain with respect to perception of food


Overall difference tests


Attribute difference tests


Determining thresholds


Selection and training of panelists


Descriptive analysis techniques


Consumer tests


Statistical methods used for evalaution of sensory data


Midterm exam


Guidelines for choice of techniques and reporting results


Selected research topics on sensory analysis


Project presentations


Final exam

Note that lectures are subject to change.