FE 516

Sensory Evaluation of Foods

 

Instructor:  

                        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

 

Introduction

 

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.