FOSC 405: Sensory Analysis of Foods [Prerequisite FOSC 305]
Credits:
2
Food Quality assessment using sensory responses. Principles of sensory analysis as a scientific method. The senses and basic sensory characteristics (aroma, taste and texture) of food. Organisation of sensory evaluation facilities, sensory test methods and their applications in testing various attributes of foods. Consumer testing for product acceptability. Analysis of sensory data. Application of sensory evaluation in the food industry.