FDE432 SENSORY ANALYSIS
| Course Code: |
5730432 |
| METU Credit (Theoretical-Laboratory hours/week): |
3(3-0) |
| ECTS Credit: |
5.0 |
| Department: |
Food Engineering |
| Language of Instruction: |
English |
| Level of Study: |
Undergraduate |
| Course Coordinator: |
Prof.Dr. SERVET GÜLÜM ÞÜMNÜ |
| Offered Semester: |
Fall or Spring Semesters. |
| Prerequisite: |
Set 1: 5610303
|
| The course set above should be completed before taking
FDE432 SENSORY ANALYSIS. |
Course Content
Sensory attributes of foods; appearance, odor, flavor and feel of different products and the mechanisms by which those attributes are perceived. Visual, olfactory, gustatory and tactile/kinesthetic senses. Psychophysical senses; scaling, measurement, analysis and interpretation according to product characteristics. Principles of taste and odor testing, physical methods of color and texture measurements. Training sensory panels, difference testing, threshold and dilution tests, ranking tests. Descriptive and rating methods, hedonic tests.
