本课程系统而完整地讲述食品感官评定的基础知识、感官评定实验设计的基本要求和感官评定人员筛选和培训的方法，介绍了如何在产品研发和企业品控过程中进行实践并选择合适的感官评价方法以及恰当的统计学方法分析实验结果。同时，实时把握感官科学的前沿知识动态，对感官评定的实际应用（市场调研、新产品开发等）进行讲解和分析。

The course was designed to deliver basic knowledge that needed for organizing regular Food Sensory Tests during food product development and quality control. The fundamental concepts of food sensory evaluation, the basic experimental design of sensory tests and statistic methods that involved in result analysis were covered in this course, the procedure for selecting and training sensory panelist, and the organization of consumer tests were also included.