ISC468 : Sensory Analysis of Foods 3 (2-3-4)
Prerequisite : Have taken ST 338
Role and importance of sensory analysis in food industries. Sensory attribute and perception. Conducting a sensory test. Factors influencing sensory verdicts. Selection and training of sensory panelists. Sensory evaluation tests and guidelines for choice of test for a particular application. Evaluation techniques of product development. Statistical analysis for sensory evaluation. Guidelines for reporting sensory results.