Sensory Evaluation of Food
| Title | Οργανοληπτική Εξέταση Τροφίμων / Sensory Evaluation of Food |
| Code | ΜΧ107 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | No |
| Status | Active |
| Course ID | 40003206 |
Programme of Study: PPS of School of Chemistry (2014-2015)
Registered students: 7
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| Food Chemistry, Technology and Quality Control | Compulsory Course | 2 | 1 | 5 |
| Academic Year | 2017 – 2018 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 2 |
| Class ID | 600108031
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600108031
- At the Website of the School: http://www.chem.auth.gr/index.php?rm=5&mn=85
- eLearning (Moodle): https://elearning.auth.gr/
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
After the successful attendance of the course the students should be familiar with the principles of food sensory analysis (color, taste, odor, texture) and the physiology of basic senses. They should be able to choose the appropriate method for panel selection and training and sensory evaluation (difference testing, ranking testing, preference testing, descriptive analysis), according to food/beverage and aim of the test. They should be able to proceed to statistical analysis of the results and correlate between sensory and instrumental measurements.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Work in an international context
- Advance free, creative and causative thinking
Course Content (Syllabus)
Principles of Food Sensory Analysis (color, taste, odor, texture) physiology of basic senses. Panel selection and training. Sensory methods (difference testing, ranking testing, preference testing, descriptive analysis). Statistical analysis of results. Objective methods of evaluation of food sensory characteristics. Correlation between sensory and instrumental measurements. Examples of selected food/beverage categories.
Keywords
Food Sensory Analysis, color, taste, odor, texture, beverages
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | 1.0 | |||
| Reading Assigment | 64 | 2.6 | |||
| Written assigments | 10 | 0.4 | |||
| Exams | 50 | 2 | |||
| Total | 150 | 6 |
Student Assessment
Description
The procedure is based upon evaluation of the students performance with written essay and oral presentation and/or written final exam
Student Assessment methods
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
- Written Assignment (Summative)
- Oral presentation (Summative)
Bibliography
Additional bibliography for study
Sensory Evaluation of Food. Principles and Practices, Harry T. Lawless, Hildegarde Heymann. Second Edition, Springer, 2010.
Food Texture and Viscosity. M. Bourn, Academic Press, 2002.
Last Update
18-05-2017
