Sensory Evaluation of Foods and Product Development

Catalog description

Application of affective sensory tests, chemical, physical, and experimental methods to the development and evaluation of a food product. Sensory test methods and procedures used to evaluate the flavor, color and texture of foods. Relationships between sensory and instrumental measurements quality parameters. The course will present the parametric and non-parametric tests that are used in sensory evaluation. May be repeated up to 3 credits.