Sensory Analysis of Food
A.Y. 2023/2024
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.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
The topics of the course, listed in chronological order, are the following:
- Introduction to sensory analysis - Sensory perception mechanisms - The sensory lab, the panel of judges and the official sensory analysis methods - The psychophysiology of perception and the methods to minimize physiological and psychological errors - Methods for the selection, recruitment and trainig of judges (with practical activities in the sensory lab) - Experimental design and statistical processing of results for discriminant and descriptive methodologies (with practical activities in the sensory lab) - Hedonic methods for the evaluation of consumer's acceptance - Applications of sensory evaluation and research questions in food industries and food services management (case studies).
- Introduction to sensory analysis - Sensory perception mechanisms - The sensory lab, the panel of judges and the official sensory analysis methods - The psychophysiology of perception and the methods to minimize physiological and psychological errors - Methods for the selection, recruitment and trainig of judges (with practical activities in the sensory lab) - Experimental design and statistical processing of results for discriminant and descriptive methodologies (with practical activities in the sensory lab) - Hedonic methods for the evaluation of consumer's acceptance - Applications of sensory evaluation and research questions in food industries and food services management (case studies).
Prerequisites for admission
It is advisable that the students have already attended the courses of mathematics and statistics.
Teaching methods
The course will be provided in the following ways: lectures, practical laboratory activities, exercises.
Attendance is not mandatory but recommended.
Attendance is not mandatory but recommended.
Teaching Resources
Text book: E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2021.
Supplementary teaching material can be found on the Ariel website.
Supplementary teaching material can be found on the Ariel website.
Assessment methods and Criteria
The final test consists of an oral examination including a series of open questions related to the topics discussed during frontal and practical lessons. The evaluation parameters that will be considered are the correctness of the answers, the appropriateness of language and the ability to rielaborate and summarize the concept in relation to the solution of sensory problems in the food sector, food services management and MMR system. The evaluation is in thirtieths. There are no intermediate tests. In order to take the final exam, students must register within the deadline set on the institutional Unimia platform.
The mark is communicated to each student verbally at the end of the exam and by automated e-mail by the university's verbalization system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
The mark is communicated to each student verbally at the end of the exam and by automated e-mail by the university's verbalization system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
M-PSI/05 - SOCIAL PSYCHOLOGY
M-PSI/05 - SOCIAL PSYCHOLOGY
Laboratories: 8 hours
Lessons: 44 hours
Lessons: 44 hours
Professors:
Cattaneo Camilla, Laureati Monica
Educational website(s)
Professor(s)