Sensory Evaluation of Foods
Food Engineering Department
Phone: (232) 7506228
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.
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.
· 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
Written midterm exam 20%
Critique of a research article 10%
Project work and presentation 30%
Final exam 40%
Lecture Timetable Spring Semester
Note that lectures are subject to change.