Course Description
Sensory analysis of food for appearance, texture, aroma, flavor; physiology of sensory receptors; trained and consumer sensory panels; interpretation of sensory data, with emphasis on applications for food professionals.
Athena Title
Sensory Eval for Food Prof
Equivalent Courses
Not open to students with credit in FDNS 4647, FDST 4647, FDNS 6647, FDST 6647
Non-Traditional Format
This course will be taught 95% or more online.
Pre or Corequisite
FDST 7020E or permission of department
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
On successful completion of this class, students should be able to: 1. Identify and understand general psychological and physiological aspects of the senses. 2. Understand how specific sensory tests used with food products and ingredients are conducted, analyzed, interpreted, and reported appropriately. 3. Develop the tools needed to solve sensory problems occurring in the food industry. 4. Understand and apply the basic statistical methods used in sensory science in the food industry. 5. Understand and apply the consumer psyche in relation to food choice and how this information could be applied by food professionals.
Topical Outline
Topic 1: What is Sensory Evaluation? The definition, scope, and uses of sensory evaluation in the food industry. Topic 2: Sensory Perceptions. The physiological and neuropsychological aspects of human sensory perceptions. Topic 3: Variables Affecting Sensory Perceptions. The physiological and psychological factors affecting human senses. Topic 4: Sensory Program. The various aspects of a good and robust sensory program as it pertains to the food industry. Topic 5: Scaling. The different types of scales used in the quantitative measures related to sensory evaluation acceptability tests. Topic 6: Thresholds. Psychophysical concepts used in sensory evaluation for detecting and recognizing tastes and flavors. Topic 7: Difference Testing. Various techniques used in finding differences between two samples will be covered. Topic 8: Descriptive Sensory Analysis. How to train a panel, design, and collect data for this analytical technique will be covered. Topic 9: Consumer Response Evaluation. Both qualitative and quantitative methods used by the food industry will be covered. Topic 10: Sensory Evaluation and Food Product Development. The role of sensory methods in food product development. Topic 11: Statistics in Sensory Evaluation. Topic 12: Food Choice in Relation to the Food Industry. How food choice data influences food innovation.
Syllabus