Principles and applications of sensory evaluation. Types of panels, tests and test conditions and their functions. Selection and training of panellists for descriptive sensory evaluation. Instrumental sensory quality measurements. Statistical analysis and interpretation of data. Practicals: Practical aspects and execution of sensory evaluation techniques, analysis and interpretation of data. Instrumental sensory quality measurements.
FST 260, FST 351 and FST 352 or permission from the HOD.
12 discussion classes, 6 practicals per semester
Language of tuition
Module is presented in English
Consumer and Food Sciences
Period of presentation
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