Food Sensory Evaluation

Food Sensory Evaluation
Analytical and affective methods of assessing sensory properties of food using statistical methods. Laboratory experience in sensory research and techniques. Integrative capstone course.
NDFS
464
 Hours2.0 Credit, 1.0 Lecture, 3.0 Lab
 PrerequisitesSTAT 121 & NDFS 250 & NDFS 251; Concurrent enrollment in NDFS 465.
 TaughtWinter
 ProgramsContaining NDFS 464
Course Outcomes

Prepare for and conduct a sensory test

Create and execute a sensory consumer or discrimination test using a sensory questionnaire delivery, data collection and analysis software package.

Client reports

Using a computer, prepare a professional sensory report for a client.

Statistics

Use statistics to draw conclusions about data.

Test Types and Questions

Demonstrate understanding of sensory test types and which test type is best for meeting project objectives. Be able to select the appropriate questions, scales, and wording for each test type.

Quantitative Descriptive Panels

Demonstrate understanding of how quantitative descriptive panels are conducted. Show how to determine when Quantitative Descriptive panelists are sufficiently trained and when they need more training.

Leading and Participating in Groups

Lead and participate in groups in developing hypotheses, planning and conducting experimentation to test that hypothesis