Skills to perform a tasting session, to design and manage a sensory laboratory, to select the most appropriate sensory methodology, to monitor the errors that affect sensory evaluation, to analyse the data, to draft an analysis report and to communicate with all corporate executives, especially those involved in product marketing.
The final test consists of a written examination including a series of statistical exercises similar to those dealt with during the course and open questions related to the topics discussed during frontal and practical lessons. The questions are projected and for each question a suitable time is left to answer.
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 .Further educational material is provided on Ariel.