FDSC 5100
Sensory Evaluation of Food
Topics include the sensory evaluation methods used to test the flavor, appearance, and texture of foods by quantitative description and simple difference testing; consumer testing for product acceptability; sensory tests in quality control; strategic product research; and product development. Presents the psychological principles in sensory testing and statistical methods for sensory data analysis. The lab provides firsthand experience in organizing and conducting sensory tests and an introduction to online data collection and analysis.
Topics
- Familiarize students with the test methods involved in discrimination, descriptive analysis and consumer sensory testing of food products.
- Examine the types of statistical analyses used to summarize sensory data and to draw conclusions and make recommendations about product characteristics.
- Recognize principles of physiology, psychology and measurement upon which methods of sensory testing are based.
- Delineate how a sensory evaluation provides important information in the product development process.
- Enable students to select the right testing strategy for a given situation.
Official roster learning outcomes
Prerequisites & course information
background equivalent to: AEM 2100 or STSCI 2100 or STSCI 2150 or STSCI 2200 or MATH 1710 or PSYCH 3500.
Sources
- Course catalogue ↗2026-2027