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Abstract
Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control and Sensory Methods for Consumer Tests. Project work on a selected topic with presentation and written report.
Objective
- gain an overview on sensory methods for consumer tests - understand the challenges of sensory verbalization - describe methods for sensory quality control - conduct a small project in teams on a specific topic with questionnaire development and take the lead in a practical experiment (e.g. CATA, TDS) - select appropriate methods for data analysis - reporting of results in written and oral form
Resources
Lecture Notes
Handouts distributed in class.
Literature
Information given in class.