Learning objectives
The first objective of this class is to transfer knowledge about the factors involved in sensory perception of food, the different types of sensory analysis techniques, the proper modes to carry out sensory tests and to analyze the results. The second objective is that to provide the student the fundamental information about product characteristics and production processes of sweeteners, cereals and based food products, as well as confectionary products and sweets.
Prerequisites
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Course unit content
Sensory analysis
-Introduction to sensory analysis.
-Sensorial attributes of foods.
-Controls for test room, product and panel.
-Factors influencing sensory verdict.
-Errors in Sensory analysis
-Scales.
-Discrimination tests: techniques, panel selection and training, analysis of results.
-Descriptive tests: techniques, panel selection and training, analysis of results.
Sweetners
Sugars
Honey
Intensive sweetners
Natural sweetners
Cereal based products
-Main constituents and their technological/structural role
-Flour and semolina
- Pasta
- Bread
- Cookies and biscuits
- Patisserie products
- Beer
- Rice
- Corn derived products
Confectionary products
Chocolate
Candies
Pralines
Full programme
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Bibliography
Sensory evaluation of food: principles and practices, H.T. Lawless, H. Heymann, Chapman & Hall, New York, NY, 1998
Sensory evaluation techniques 3rd edition, Meilgaard, Civile, Carr, CRC Press, 1999
Valutazione sensoriale: Aspetti teorici, pratici e metodologici, E. Pagliarini, Hoepli, Milano, 2002
Principles of cereal science and technology 3rd edition, Delcour & Hoseney, AACC International Press, 2010.
Teaching methods
Lectures
Seminars with experts
Assessment methods and criteria
Written exam that will verify the acquired knowledge on the class subject and the ability to apply such knowledge to the solution of case studies.
Other information
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