Food sensory evaluation Course Description
Course Title: Food sensory evaluation
Course Prerequisites: Food chemistry, Food technology
Total Semester Credit Hours: 40
Lecture Hours: 16
Experiment/ Computer Hours: 24
Credit:1.5
Major: Food science and technology
Course Description:
Food sensory evaluation is professional basic course for food science students. This course is mainly focus on teaching basic knowledge, designing the experiments and analyzing the data about sensory evaluation, and the best way to understand this course is through experiment and practice. Therefore, the experimental part of this course has two main goals, one is to help students understand the theoretical part for sensory knowledge, while the other is to help students to design the experiment independently and use these sensory methods in practice through the application of statistical analysis.
Textbooks and Course Materials:
1. Manual of Readings for Food Sensory Science and Lecture Notes for Advanced food sensory Science. Michael O’Mahony.
2. Sensory Evaluation Techniques. Meilgaard M C , Civille G V , Carr B T..CRC Press, (5th edition), New York, 2016.
3. Descriptive analysis in sensory evaluation. Kemp, Sarah E., Joanne Hort, and Tracey Hollowood. John Wiley & Sons, New York, 2018.
4. Discrimination Testing In Sensory Science: A Practical Handbook. Rogers, Lauren. Woodhead Publishing, Cambridge, 2017.
5. Consumer and sensory evaluation techniques: How to sense successful products. SAINT-DENIS, Cecilia Y. John Wiley & Sons, New York, 2018.
6. Sensory Evaluation of Food. Principles and Practices. H. T. Lawless & H. Heymann. Springer (2nd edition), New York, 2010.
7. Sensory Evaluation Practices. H. Stone, R. N. Bleibaum, and H.A. Thomas. Elsevier/Academic Press (4th edition), London, 2012.
8. Three sensory courses at the University of California-Davis: Sensory Evaluation of Foods、Food Sensory Science and Design and Analysis for Food Sensory Science.
Written by: Fang Zhong
