Course Description

Sensory analysis of appearance, texture, aroma, and flavor of consumer products with emphasis on agri-foods. The physiology of sensory receptors and their relationship with psychophysical theories will be explored. Various analytical (trained panels) and affective (consumer panels) sensory analysis techniques, including analysis and interpretation of data will be covered. Additionally, experiential active learning will occur through a group project.

Additional Requirements for Graduate Students:
The graduate students will be given an additional graduate-level assignment of writing a review paper on a contemporary topic in sensory and consumer sciences related to agri-foods. This assignment will be graded at the graduate level.

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Athena Title

Sensory and Consumer Sciences

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Equivalent Courses

Not open to students with credit in NUTR 4647, FDST 4647 or NUTR 6647, FDST 6647

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Prerequisite

STAT 2000 or STAT 2000E or STAT 2100H or permission of department

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Undergraduate Pre or Corequisite

FDST 3000

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Semester Course Offered

Offered fall

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Grading System

A - F (Traditional)

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Student learning Outcomes

• Students will identify and understand general psychological and physiological aspects of senses utilized in food manufacturing.
• Students will understand how specific sensory tests are conducted, analyzed, interpreted and reported appropriately (written and oral). To develop an understanding of the capabilities of each test. To set up and perform each test, to analyze the data and to draw meaningful conclusions from the results with emphasis on agri-foods.
• Students will develop an ability to critically evaluate experimental designs, methodology, statistical analyses and interpretation of sensory research in food manufacturing.
• Students will develop the tools needed to solve sensory problems occurring in the agri-food industry. This includes stating the problem clearly, determining the objective of the test, choosing the correct test to solve the problem, determining number and type of judges, defining testing situations, analyzing results and drawing valid, meaningful conclusions.
• Students will develop an understanding of the statistical methods used in sensory science.
• Students will understand the relationship between sensory data and instrumental/chemical data.

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Topical Outline

• Introduction to sensory analysis (1 lecture)
• Sensory perception (1 lecture)
• Factors affecting sensory perceptions (1 lecture)
• Elements of a sensory program (1 lecture)
• Scaling and measurement (1 lecture)
• Analytic methods: Difference testing (2 lectures)
• Analytic methods: Descriptive analysis (3 lectures)
• Consumer research methods: Qualitative and quantitative methods (3 lectures)
• Sensory analysis in product development (1 lecture)
• Sensory analysis in quality control (1 lecture)
• Food choice and food neophobia (1 lecture)
• Statistical methods in sensory analysis (3 lecture)
• Relationship of sensory data with instrumental and chemical data (1 lecture)
• Taste and odor recognition (1 lab)
• Scaling and measurements (1 lab)
• Threshold determination (1 lab)
• Difference testing (1 lab)
• Descriptive analysis (2 labs) a. Lexicon development b. Generic descriptive analysis
• Consumer response evaluation (2 labs) a. Preference tests b. Acceptability (Hedonic) test c. Consumer neuroscience lab using eye tracking device
• Final project involving active learning (5 labs)

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Institutional Competencies Learning Outcomes

Analytical Thinking

The ability to reason, interpret, analyze, and solve problems from a wide array of authentic contexts.

Critical Thinking

The ability to pursue and comprehensively evaluate information before accepting or establishing a conclusion, decision, or action.

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Syllabus

Select Faculty / Instructor to download syllabus:   Adhikari, Koushik

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Public CV

Select a file to download:   Curriculum Vitae - Koushik Adhikari.pdf

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