Introduction to Sensory Evaluation Methods FOOD 2040

Learn the basics of sensory evaluation as a quality control and/or product development tool for the food industry. Topics include: selecting panelists, setting up testing facilities, designing basic experiments, detecting differences (e.g. the triangle and paired comparison tests), acceptance (preference) testing, and an introduction to descriptive analysis. Basic statistical analysis (t-test and analysis of variance) will be used to evaluate data using Microsoft Excel. Advanced methods such as principal component analysis will not be covered in this introductory course. A statement of completion is issued to those with a passing grade of 50%.