SENSORY ANALYSIS OF FOOD

Course Information
TitleΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΡΟΦΙΜΩΝ / SENSORY ANALYSIS OF FOOD
CodeΝ327Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001920

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-4
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Winter-4

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 100
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-4
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Winter-4

Class Information
Academic Year2018 – 2019
Class PeriodWinter
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600120051
Type of the Course
  • Scientific Area
  • Skills Development
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Prerequisites
Required Courses
  • Ν301Υ FOOD CHEMISTRY II
  • Ν303Υ FOOD ANALYSIS
  • Ν306Υ FOOD CHEMISTRY I
  • Ν310Υ PHYSICAL CHEMISTRY OF FOODS
General Prerequisites
Students should have basic background in Food Chemistry, Physical Chemistry of Foods as well as in Food Analysis.
Learning Outcomes
Upon completion of this course students will be able to: 1. To apply the principles of food sensory analysis in the food industry processes 2. To apply the sensory evaluation techniques to the acceptance of food by consumers 3. To relate the sensory evaluation and instrumental analysis techniques in order to evaluate the the quality of a food.
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 an interdisciplinary team
  • Generate new research ideas
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
1. The human senses as a tool for sensory analysis 2. Applications of sensory analysis 3. Sensory evaluation of appearance, shape and size 4. Sensory evaluation of food color 5. Sensory evaluation structure and texture of foods 6. Principles of food flavor analysis 7. Correlation between sensory analysis and analytical methods 8. Descriptive Analysis Techniques 9. Preference - Acceptance sensory tests 10. Selection and Training of Panel Members 11. Experimental design of sensory analysis 12. Special conditions and equipment for sensory analysis 13. Basic Statistical Methods for sensory analysis
Educational Material Types
  • Notes
  • Slide presentations
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Description
Teaching powerpoint and internet
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures78
Project31
Exams3
Total112
Student Assessment
Description
Written exams at the end of semester.
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Performance / Staging (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Οργανοληπτικός Έλεγχος Τροφίμων, Τσάκνης Ιωάννης
Last Update
23-01-2019