Provide students with the most suitable tools to apply different sensory methods to face and solve business problems such as shelf-life of products, optimization of products and meals and improvement of typical products.
A suitable knowledge is supplied to lead a tasting session, to design and manage a laboratory analysis, to select the most appropriate sensory methodology according to the objectives, to control sensory evaluations, process the data and to communicate with all company managers, especially those involved in marketing and product marketing.
The main aim is to provide students with the most suitable tools to apply different sensory methods, in addition to chemical-physical and microbiological analyses, to obtain reliable, reproducible results. In particular, a suitable knowledge is supplied to perform a sensory session and to plan and to manage an analysis laboratory according to international standards. The course is also intended to provide a basis to face and solve business problems such as setting up new product and comparing it with similar products already present in the food market, and controlling product standards.
Introduction to sensory analysis - Sensory parameters of food and their correlations with chemical-physical indices - Mechanisms for perception control: psychophysiology of perception and methods to minimize physiological and psychological errors - Laboratory, panel and official analysis methods - Methods for select and trainig judges - Experimental design and statistical processing of results for discriminant and descriptive methodologies - Business applications and problems of sensory evaluation
E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002. Ulteriore materiale didattico integrativo è reperibile sul sito Ariel.