Module in Sensory Evaluation of Foods (FTPC 111)

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dc.contributor.authorAbat, Rossana P.
dc.date.accessioned2026-07-27T02:20:13Z
dc.date.available2026-07-27T02:20:13Z
dc.date.issued2022
dc.descriptionModule 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
dc.format112 p.: col., ill.
dc.identifier.citationAbat, 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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2267
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.sdgSDG 3
dc.sdgSDG 2
dc.sdgSDG 12
dc.subjectFood science
dc.subjectSensory evaluation
dc.subjectFood--Sensory evaluation
dc.subject.ddcFood technology
dc.subject.lcshFood industry and trade--Quality control
dc.subject.lcshFood--Analysis
dc.subject.lcshFood--Quality
dc.titleModule in Sensory Evaluation of Foods (FTPC 111)
dc.typeInstructional Material
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