Learning objectives
The course has the following main objectives:
- use of technical Language and dedicated terminology for sensorial analysis
- critical understanding and elaboration of sensorial and organoleptic data/information
- use of sensorial information in a multidisciplinary context for product design and valorization
Prerequisites
Basic food chemistry
Course unit content
The course will provide a basic knowledge on the sensorial and organolpetic assessment of food products. In particular, the organoleptic quality of food - taste, colour, flavour - will be described, methodologies and principles of measure and understanding will be reported, and the main factors affecting taste/flavour perception will be considered. The informtion 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.
Teaching methods
Class teaching. Case-study reporting
Assessment methods and criteria
Written test with multiple choice answers.
Other information
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2030 agenda goals for sustainable development
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