IMG322/2 Food Sensory Evaluation
- Credit: 2
- Semester: 1
- Type: Core
- Prerequisite: IUK108 Statistics with Computer Applications (pass)
This course introduces the methodology used in sensory evaluation of food product. Students will be exposed to the ability of humans to use their senses to evaluate the quality attributes of food product using sensory evaluation methods such as analytical and effective methods. This course will also cover the use of relevant statistics in analyzing sensorial evaluation data.
This course is designed to expose undergraduates on sensory testing of foods by providing an understanding of the senses, learn sensory techniques and sensory measurement of foods and design appropriate methods for the sensory testing.
➤ Chapter 1: The Role of Sensory Evaluation in Research and Food Industry
➤ Chapter 2: Human Senses and Sensory Attributes
➤ Chapter 3: Sensory Panellist Selection and Evaluation
➤ Chapter 4: Sensory Evaluation Facilities
➤ Chapter 5: Analytical Method: Discrimination Testing
➤ Chapter 6: Analytical Method: Descriptive Analysis
➤ Chapter 7: Affective Method: Acceptance and Preference Test
➤ Chapter 8: Factors Influencing Sensory Verdicts
➤ Lab 1: Introduction to the basic taste
➤ Lab 2: Triangle Test
➤ Lab 3: Duo-trio Test
➤ Lab 4: Ranking Test
➤ Lab 5: Hedonic Test
➤ Lab 6: Descriptive Test
Course Learning Outcomes
Upon successful completion of this course, students should be able to:
1. Explain the relationship between human and sensory science regarding the quality characteristics of food attributes.
2. Explain the dimensions of food quality based on sensory analysis.
3. Describe in writing various sensory analysis techniques for determining the differences and priorities of food in general and specific.
4. Deliver the importance of sensory analysis quality assessment of food verbally.
5. Conduct sample preparation activities for food sensory analysis.