Food Fundamentals and Quality

Topics

• Why is sensory evaluation important to food industry?
• What is subjective and objective evaluation in food product development?
• How do our senses function?
• What are the basic sensory test methods for consumer and trained panels?
• How to put together a sensory assessment?
• What are some of the primary things to consider during a formal sensory testing?
• Explain the muscle structure and classification?
• What is the composition of meat?
• What are the proteins of the muscle tissue?
• How does muscle convert to meat?
• Explain the quality of meat in terms of post-mortem changes - What is DFD? What is PSE?
• What is boar taint?
• What is marbling?
• What is responsible for the color of meat?