NU FS 430

Principles of Sensory Evaluation of Foods

3 units

Fall 2025

Readings

Fall 2020

summarize the importance of human sensory perception of food, including individual variations and limitations of perception
select the appropriate sensory science test method to answer a sensory science research question
apply appropriate statistical methods for common sensory science methods and interpret the results
construct tables and figures that clearly present experimental outputs from which readers may draw accurate interpretations and conclusions
internalize sensory and consumer science research and communicate it in a variety of written and oral formats
integrate food science, nutrition, psychology, chemistry, biology and statistics in the discipline of sensory and consumer science
perform standard clinical measures of gustation and olfaction
plan a consumer sensory science panel

Meilgaard M, Civille GV, Carr BT. 2016. Sensory evaluation techniques. 5th ed. Boca Raton; CRC Press. 620p. A link to
required

Sources