Module in Sensory Evaluation of Foods (FTPC 111)
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Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University - Mid La Union Campus
Abstract
Description
Module I: Introduction to Sensory Evaluation -- Evolution of the sensory science discipline -- Philosophy of Sensory Science -- Statistics for sensory and consumer science -- Senses and Sensory Attributes – Summary -- Summative Test -- Module II: Requirements for Sensory Evaluation -- Requirements for Sensory Tests -- Good Sensory Practice -- Requirements for the Sample -- Measurements/Scaling – Summary -- Summative Test -- Module III: Sensory Evaluation Tests -- Difference Test -- Descriptive Tests -- Consumer Tests -- Threshold Test – Summary -- Summative Test -- Module IV: Correlation, Sensory Science and Sampling Techniques in Sensory Evaluation -- Correlation of Sensory and Physico-chemical data -- Recent Developments in sensory science -- Lesson 3: Sampling Techniques for sensory Evaluation -- Comparative Summary of Different Test Methods – Summary -- Summative Test
Keywords
Food science, Sensory evaluation, Food--Sensory evaluation
Citation
Abat, R. P. (2022). Sensory evaluation of foods (FTPC 111). [Instructional Materials, Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.