Sensory Analysis of Food and Data Analysis

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.

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.