Abat, Rossana P.2026-07-272026-07-272022Abat, 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.https://lakasa.dmmmsu.edu.ph/handle/123456789/2267Module 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 Test112 p.: col., ill.enFood scienceSensory evaluationFood--Sensory evaluationFood technologyFood industry and trade--Quality controlFood--AnalysisFood--QualityInstructional Material