Learning objectives
The objectives set in planning the course are:
Knowledge of the basic principles of sensory analysis and fields of application
Knowledge of perception mechanisms, potential and any problems connected to them
Ability to plan simple judge training and evaluation sessions
Ability to perform the sensory tests addressed
Ability to evaluate and understand the outcomes of a sensory analysis test
Ability to communicate the results of the sensory analyzes conducted
Ability to interpret a phenomenon to plan the most suitable test to adress the question posed.
Prerequisites
Course unit content
The course will focus on the physiological and methodological aspects of sensory analysis applied to the dairy sector.
In the first general part, the definition, fields of application and potential of sensory sciences will be presented. Subsequently, the physiology of perceptions, the methods of selection, training and evaluation of sensory judges will be taken into consideration, ending with an examination of the main analysis methods and the related host environments/laboratories.
In the specific part, by means of case studies from scientific or technical-industrial literature, the possible applications in the dairy sector will be explored
Full programme
Bibliography
In addition to the material projected during the lectures, uploaded by the teacher onto the Elly platform at the end of the lessons, and the scientific literature cited therein, please refer to the following texts for additions and further information:
Meilgaard M., Civille G. V., Carr B.T., Sensory Evaluation Tecniques, CRC Press, 2007 (IV Ed.)
SISS (ed.), Atlante Sensoriale dei prodotti alimentari, Tecniche Nuove, 2012
Teaching methods
Lectures with debate sessions at the end of each topic.
Guided or in small groups analyses of case studies.
Possible seminar by experts in the field.
Assessment methods and criteria
Oral test on the topics addressed in the course accompanied by the presentation of a short research/ analysis work, assigned by the professor, carried out independently and during the practicals.
The presentation must be supported by a short PowerPoint (max 10 slides).
The judgment will be expressed at the end of the interview with evaluation in thirtieth.
Other information
