Sensory Analysis of Food and Data Analysis

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 training judges - Experimental design and statistical processing of results for discriminant and descriptive methodologies - Business applications and problems of sensory evaluation