754346 Sensory evaluation of food


Type
Lecture and exercise
Semester hours
2
Lecturer (assistant)
Dürrschmid, Klaus
Organisation
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction
Deutsch

Content

Introduction, physiological and psychological Foundations of sensory function, principles of good practice, discrimination testing, measurement of sensory thresholds, scaling, time-intensity methods, context effects and biases in sensory judgment, descriptive analysis, texture evaluation, color and appearance, acceptance and prefernce testing, consumer fields tests, sensory evaluation in quality control and product development.

1. Introduction and Overview: definitions, terms; The central "dogma" of the sensor; analytical vs. hedonic tests; Overview of the test methods

2. Physiological, psychological and psycho-physical fundamentals of sensor

3. Principles of good laboratory practice in sensor

4. discriminative test methods

5. Measurement of sensory thresholds

6. scaling types

7. Context effects and distortions in sensory tests

8. Quantitative Descriptive Analysis - Methods

9. Time-based Descriptive Analysis - Methods

10. Sensory texture analysis

11. Color and appearance

12. Acceptance and preference tests

13. Consumers sensors and questionnaire design

14. methods of qualitative consumer research

15 sensors in the quality inspection, quality assurance and product development

16 Principles and applications of observational techniques
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

This lecture aims at an understanding of principles and methods of sensory evaluation of foods.

Teaching objective of this course is to teach the fundamentals and practice of planning, implementation and evaluation of methods of analytical and hedonic sensory.

To achieve this objective teaching, practical exercises of significant methods will be integrated.

Through a mix of knowledge and skills exchange, students are, after completion of the course, able to analyze problems in the field of sensor technology, to select adequate methods and apply using the principles of Good sensory laboratory practice, and finally interpret the results effectively.

Students are able to apply general principles of sensor technology in concrete situations and reach by applying and combining multiple sensory methods to new insights.

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You can find more details like the schedule or information about exams on the course-page in BOKUonline.