XUC-30303 Sensory Analysis, Flavour and Colour

Course

Credits 3.00

Teaching methodContact hours
Lecture24
Course coordinator(s)N Chatsisvili
Examiner(s)Dr Maurice O'Sullivan, Department of Food and Nutritional Sciences

Language of instruction:

EN

Contents:

This course is open only for students in the European Master in Food Studies specialisation of the MSc Food Technology.

The senses. Principles of good sensory evaluation practice. Design of sensory evaluation facilities. Panel recruitment, screening and training. Bias. Difference/discrimination tests. Ranking and scaling. Time-intensity testing (Temporal). Descriptive analysis. Acceptance and preference testing. Rapid methods. Instrumental methods (colour, flavour texture). Practical applications of sensory evaluation in food science, nutrition research, quality control and product development.

Learning outcomes:

After successful completion of this course students are expected to be able to:

- describe the sensory systems, including taste, smell and texture perception, in humans;
- show how a sensory facility is designed, as well as how a sensory evaluation panel is recruited, screened and operated in accordance with good sensory practice;
- explain what difference/discrimination and acceptance/preference tests are;
- explain the techniques of ranking, scaling and time-intensity tests;
- explain the concept of descriptive analysis;
- explain the concept of rapid analysis;
- give examples of how sensory techniques can be used in food science and nutrition research, quality control and product development;
- describe how sensory methods are used to (i) compare competitive products, (ii) interpret consumer-directed feedback and guide new product development, (iii) assure quality, and (iv) track changes in appearance, flavour and texture of foods over their shelf life;
- describe instrumental methods that measure colour, flavour and texture and use magnitude estimation to obtain quantitative correlations between objective and perceived intensities of sensory stimuli.

Examination:

- examination (90%); 
- laboratory sessions (10%).

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTEMMaster Spec. European Masters in Food Studies EM (2020)MSc3WD+4WD