Sensory Analysis

A.Y. 2024/2025
6
Max ECTS
48
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course aims to provide students with the most suitable cultural knowledge and tools to use, alongside chemical-physical and microbiological analyzes, the various sensory methods to achieve reliable and reproducible results. Furthermore, the course aims to provide students with the basics to be able to face and solve various problems in the company, such as the development of a new product and the comparison with similar products already on the market and the compliance check of the product to specifications.
Expected learning outcomes
At the end of the course the students will be able to design and manage an analysis laboratory, to conduct a tasting session using the official methods of analysis, to statistically process the data and to be able to dialogue with all the company executives, especially with those who deal with market and product sales.
Single course

This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.

Course syllabus and organization

Single session

Course currently not available
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours