Sensory analysis of food

A.Y. 2020/2021
6
Max ECTS
52
Overall hours
SSD
AGR/15 M-PSI/05
Language
Italian
Learning objectives
The course aims to provide the student with the most appropriate cultural tools to apply sensory methodologies and to address and resolve, in a business setting, problems such as products shelf life, products and meals optimization, improvement of typical products sensory properties.
Expected learning outcomes
Students will acquire expertise to perform a tasting session, to design and manage a sensory laboratory, to select the most appropriate sensory methodology based on specific objectives, to monitor the errors that affect sensory evaluation, to analyse sensory data, to draft an analysis report and to communicate with all corporate executives, especially those involved in product marketing.
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 0
M-PSI/05 - SOCIAL PSYCHOLOGY - University credits: 0
Laboratories: 8 hours
Lessons: 44 hours
Professor: Laureati Monica
Professor(s)