May 25, 2019  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog
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CHEM 517/5217 - Sensory Evaluation of Food Products (3 cr.)



Description
This course consists of two lectures and one laboratory session per week. It investigates the nutritional, chemical, physical, and sensory properties of foods in relation to preparation procedures. It will present sensory characteristics of foods and assessment of color, texture, and flavor. The course will give the student the ability to apply sensory testing of foods, practice different types of sensory tests, and understand errors in sensory testing. It will assess the best environment for sensory testing and procedures of sensory testing, measurements and scales. Statistical analysis of sensory data such as discrimination tests, descriptive tests, hedonic tests, affective tests will also be discussed.



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