Learning objectives
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 as well as to provide the student with knowledge about processing and technologies used to produce selected food and beverages.
Course unit content
Sensory analysis
- Intorduction 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 risults.
- Descriptive tests: techniques, panel selection and training, analysis of risults.
Consumer science
Cereal based products
Bread
Cookies and biscuits
Patisserie products
Beer
Sugar, sweeteners and honey
Mineral water
Fruit juices
Soft drinks
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
Teaching methods
Lectures
Seminars with experts
