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University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

SENSORY ANALYSIS
cod. 18417

Academic year 2007/08
2° year of course - Second semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Tecnologia alimentare
Type of training activity
Characterising
40 hours
of face-to-face activities
5 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

<br />The main objective of this course is to give the students the cutural tools necessary to apply sensorial methods to the analysis of food items and to obtain accurate and reprucible results.

Prerequisites

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Course unit content

<br />-         Lectures on sensory analysis: <br />-         Intorduction to sensory analysis. Sensorial attributes of foods.<br />-         Controls for test room, product and panel. <br />-         Factors influencing sensory verdict. <br />-         Errors in Sensory analysis<br />-         Scales.<br />-         Discrimination tests: techniques, panel selection and training, analysis of risults.<br />-         Descriptive tests: techniques, panel selection and training, analysis of risults.<br />-         Consumer science.<br /> <br />-         Practical: <br />-         Fundamental flavours recognition.<br />-         Odours recognition.<br />-         Aormatics recognition<br />-         Other senses: temperature, pain, tactile, sound<br />-         Threshold perception for fundamental flavours<br />-         Discrimination tests: paired difference, triangular, duo trio tests.<br />-         Ranking test. <br />-         Tesature Profile Analysis<br /> <br />-         Visits to Sensory Analysis Laboratories<br /> <br />-         Seminars on Practical Descriptive Sensorial Analysis given by experts on specific food items<br />

Full programme

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Bibliography

<br />- Sensory evaluation of food: principles and practices, H.T. Lawless, H. Heymann, Chapman & Hall, New York, NY, 1998<br />- Sensory evaluation techniques 3rd edition, Meilgaard, Civile, Carr, CRC Press, 1999<br />- Valutazione sensoriale: Aspetti teorici, pratici e metodologici, E. Pagliarini, Hoepli, Milano, 2002

Teaching methods

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Assessment methods and criteria

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Other information

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