NDFS 464

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Food Sensory Evaluation

Course Description

Analytical and affective methods of assessing sensory properties of food using statistical methods. Laboratory experience in sensory research and techniques. Integrative capstone course.

When Taught

Winter

Min

2

Fixed

2

Fixed

1

Fixed

3

Other Prerequisites

Concurrent enrollment in NDFS 465.

Title

Prepare for and conduct a sensory test

Learning Outcome

Create and execute a sensory consumer or discrimination test using a sensory questionnaire delivery, data collection and analysis software package. 

Title

Client reports

Learning Outcome

Prepare a professional sensory report for a client.

Title

Statistics

Learning Outcome

Use statistics to draw conclusions about data.

Title

Test Types and Questions

Learning Outcome

Demonstrate understanding of sensory test types and which test type is best for meeting project objectives. Be able to select the appropriate questions, scales, and wording for each test type.

Title

Quantitative Descriptive Panels

Learning Outcome

Demonstrate understanding of how quantitative descriptive panels are conducted. Show how to determine when Quantitative Descriptive panelists are sufficiently trained and when they need more training.

Title

Leading and Participating in Groups

Learning Outcome

Lead and participate in groups and with clients in developing a sensory test, planning and conducting that test, and reporting the results orally and as a written document.