Sensory and consumer science for the wine industry

A.A. 2020/2021
4
Crediti massimi
36
Ore totali
SSD
AGR/15
Lingua
Inglese
Obiettivi formativi
Provide cultural and scientific tools to address sensory and consumer science issues in the wine industry such as identifying the most liked products, gaining a better understanding of the factors influencing consumer preferences to develop products that are more responsive to consumer needs.
In mid- to large-scale wineries the relationships between consumer liking and wine attributes are frequently drivers in the blending process. Winemakers must understand how these data are derived and what it tells them in terms of winemaking needs.
Though most (if not all) of the students in the class will never work as sensory scientists, as winemakers they will handle sensory data and they should know how to ask sensory questions to vendors and how to interpret the information provided by these vendors, many of whom use sensory data to sell wine making related stuffs.
Additionally, they would need to be able to use the information in publications and talks on the relationships between sensory, chemical and marketing data sets.
Risultati apprendimento attesi
Skills related to the understanding and appropriate use of descriptive and affective sensory methods used to explore and interpret consumer perception, choice and behavior related to the wine sector. The course will address issues related to statistical data processing in order to collaborate with the business marketing division to the implement more extensive and complete market surveys in the wine sector.
Programma e organizzazione didattica

Edizione unica

Responsabile
Periodo
Primo semestre
TEACHING METHODS
The lessons will be held on the Microsoft Teams platform (MTeams) and can be followed both synchronously on the basis of the first semester timetable and asynchronously as they are recorded and left available to students on MTeams and/or on the Ariel teaching site. Depending on the situation related to the evolution of the coronavirus health emergency, the sensory labs will be organized partly in presence and partly synchronously (MTeams) and asynchronous (video tutorials). The rules and criteria for attending labs in presence will be published in due time on the Ariel page of the course as well as all the above materials and any notice related to Covid-19 regulation changes.
PROGRAM AND REFERENCE MATERIAL
The program and the reference material will not change.
LEARNING VERIFICATION METHODS AND EVALUATION CRITERIA
The exam will consist of an online oral examination using the MTeams platform or of an oral in presence only if permitted by regulation. The exam, in particular, will be aimed at:
- ascertain the achievement of objectives in terms of knowledge and understanding;
- ascertain the ability to apply knowledge and understanding through the discussion and solution of sensory problems pertaining the wine sector
- ascertain the mastery of the specific language pertaining sensory science and the ability to present the topics clearly.
Programma
The course will focus on an overview of fundamentals of sensory science then it will cover the recent advancements in consumer research to interpret consumer perception, choice and behavior. All topics will be discussed with emphasis on wine sector case studies. The detailed program is the following:
1) Fundamentals of sensory science:
- the five senses and the brain: how they interact to perceive wine sensory properties; tricks the senses may play
- good practices in sensory and consumer science
2) Classical sensory and consumer testing methods (with case studies on wine):
- descriptive and affective methods
- preference mapping
3) New sensory and consumer methods:
- Time-Intensity and Temporal Dominance of Sensation
- Projective mapping
- CATA
4) Physiological and psychological factors influencing the perception and liking of wine (case studies on wine)
Prerequisiti
Students must have a good background in mathematics and statistics. It is recommended that the students have already attended an undergraduate course in Sensory Science.
Metodi didattici
The course will be provided in the following ways: lectures, practical laboratory activities, working groups
Materiale di riferimento
Text book: E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002.
Supplementary teaching material can be found on the Ariel website.
Modalità di verifica dell’apprendimento e criteri di valutazione
The final test consists of an oral examination to verify the degree of understanding of the theorical and practical aspects presented in the course. The evaluation parameters that will be considered are the correctness of the answers, the appropriateness of the language and the ability to summarize the concept in relation to the solution of sensory problems in the wine sector.. 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 SIFA (http://www.unimi.it/).
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 4
Laboratori: 8 ore
Lezioni: 28 ore
Docente: Laureati Monica
Docente/i
Ricevimento:
su appuntamento
via mangiagalli 25 piano 4