Learning objectives
The course has the following main objectives:
- development of methodological skills for the analytical evaluation of the organolpetic profile of food; integration of analytical and sensorial data; critical discussion of integrated data
- development of a basic knowledge on multifactorial perception of food
- methodologies in data analysis and visualization, related to sensorial aspects
- discussion of the main parameters affecting the sensorial perception, and its measurement.
Prerequisites
Basic knowledge of food chemistry and taste/flavour compounds
Course unit content
The course will provide an innovative support to the sensorial and
organoleptic assessment of food products, with a focus on molecular gastronomy. In particular, the course will explore the most advanced integrated approaches of sensorial and chemical analysis, based on statistical-chemiometric methodologies, and open source database. The information achieved will be used for a critical evaluation of selected case-studies, and used to better understand the sensorial innovation in food design.
Full programme
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Bibliography
DENTRO AL GUSTO
ARTE, SCIENZA E PIACERE DELLA DEGUSTAZIONE
Marconi M.; Nicoli G.; Fajner D.; Benevelli G.
Edagricole ed.
Slides, report and scientific papers will be made available to the students.
Teaching methods
Class teaching. Case-study reporting
Assessment methods and criteria
Written test with multiple choice answers followed by an oral exam on a topic of choice.
Other information
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2030 agenda goals for sustainable development
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