Course Details

• Credit: 3
• Semester: 1
• Type: Core
• Prerequisite: IUK108 Statistics with Computer Applications (pass)
  

Synopsis

This course introduces methodology used in sensory evaluation of food products. Students will be exposed to the ability of humans to use their senses to evaluate the quality attributes of food products using sensory evaluation methods. This course covers the use of relevant statistics in analyzing sensorial evaluation data.

Course Objective

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.

Course Content

Lectures:
 ➤ Chapter 1: The Role of Sensory Evaluation in Food Research and Industry
 ➤ Chapter 2: Human Senses and Sensory Attribute Characteristics
 ➤ Chapter 3: Sensory Panel Evaluation and Selection
 ➤ Chapter 4: Laboratory and Sensory Test Preparation
 ➤ Chapter 5: Analytical Method: Differential Tests
 ➤ Chapter 6: Analytical Method: Descriptive Tests
 ➤ Chapter 7: Affective Method: Acceptance and Preference Tests
 ➤ Chapter 8: Factors Affecting Sensory Decisions
 ➤ Chapter 9: Sensory Assessment in Quality Control
 ➤ Chapter 10: Statistical Design of Sensory Panel Study

Lab Practicals:
 ➤ Lab 1: Basic Taste Recognition and Detection Test
 ➤ Lab 2: Threshold Test
 ➤ Lab 3: Difference Test
 ➤ Lab 4: Compilation Test
 ➤ Lab 5: Acceptance and Liking Test
 ➤ Lab 6: Descriptive Test

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Discuss the physiological and psychological basis for sensory evaluation.
2. Perform sensory evaluation methodologies to solve specific problems in food.
3. Apply experimental designs and statistical methods to sensory  studies.