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Sensory Evaluation of Food

Course Description

Principles of sensory evaluation in foods, including using the human senses as analytical tools and understanding the physiological and psychological basis of human subjects. Theory and application of sensory evaluation techniques. Techniques of sensory analysis and data interpretation.

Additional Requirements for Graduate Students:
Graduate students will be required to do one of the following to further document their advanced ability to integrate and apply research-based information regarding sensory evaluation of foods: 1) present to the class a research-based overview of a selected sensory science topic (with 5 to 10 references), or 2) write a research-based paper that reviews a selected sensory science topic (5 to 10 pages, with 5 to 10 references).

Athena Title

Sensory Evaluation of Food

Equivalent Courses

Not open to students with credit in FDST 4240 or FDST 6240

Undergraduate Prerequisite

(STAT 2000 or STAT 2000E or STAT 2100H or BIOS 2010 or BIOS 2010E) or permission of department

Graduate Prerequisite

Permission of department

Undergraduate Pre or Corequisite

NUTR 4645/6645 or FDST 4040/6040-4040L/6040L or permission of department

Undergraduate Corequisite

None

Semester Course Offered

Offered fall

Grading System

A - F (Traditional)

Student Learning Outcomes

  • Students should be able to discuss the physiological and psychological basis for sensory evaluation.
  • Students should be able to demonstrate an understanding of sensory testing methodologies.
  • Students should be able to design and execute sensory tests.
  • Students should be able to analyze data from sensory tests using appropriate statistical techniques.
  • Students should be able to interpret and present test data from sensory tests.

Topical Outline

  • a. Interpret and present test data from sensory tests
  • b. Physiological Basis for Human Subjects i. Taste/Gustation ii. Smell/Olfaction iii. Common Chemical Senses iv. Vision
  • c. Psychological Basis for Human Subjects i. Psychological Errors ii. Response Bias
  • d. Sensory Testing Methodologies i. Difference Testing ii. Consumer Testing iii. Descriptive Analysis Testing 1. Quantitative Descriptive Analysis 2. Spectrum
  • e. Statistical Analysis for Sensory Testing Methodologies i. Basic Principles ii. Nonparametric Tests 1. Binomial Test 2. Chi-squared Test iii. Parametric Tests 1. t-test 2. Analysis of Variance

Syllabus

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