FDSC 4100 - Sensory Evaluation of Food

Fall. 2-3 credits, variable. Student option grading.

Prerequisite: statistics course. Lecture and laboratory required for undergraduate food science majors, and must be taken for a letter grade.

The lab component of this course receives more credit than typical for the meeting pattern due to substantial academic activity outside of instructional hours. Co-meets with FDSC 5100 .

R. Dando.

Topics include the sensory evaluation methods used to test the flavor, appearance, and texture of foods by quantitative description and simple difference testing; consumer testing for product acceptability; sensory tests in quality control; strategic product research; and product development. Presents the psychological principles in sensory testing and statistical methods for sensory data analysis. The lab provides firsthand experience in organizing and conducting sensory tests and an introduction to online data collection and analysis.

Outcome 1: Familiarize students with the test methods involved in discrimination, descriptive analysis and consumer sensory testing of food products.

Outcome 2: Examine the types of statistical analyses used to summarize sensory data and to draw conclusions and make recommendations about product characteristics.

Outcome 3: Understand principles of physiology, psychology and measurement upon which methods of sensory testing are based.

Outcome 4: Understand how a sensory evaluation provides important information in the product development process.

Outcome 5: Enhance scientific and business communication skills.