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8870 Sensorial Analysis - Five-year degree in Food Sciences and Technology


Center
Faculty of Pharmacy
Departament
Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med.
Lecturers in charge
Sin datos cargados
Met. Docent
Theoretical classes and Practical classes . Personal assistance in tutorship.
Met. Avaluació
Final examination - -
Bibliografia
Evaluación Sensorial de los Alimentos. D.L. Pedrero y R.M. Pangborn. Edt.Alhambra.1989.
Análisis sensorial en el desarrollo y control de calidad de alimentos. Carpenter R.P., Lyon D.H., Hasdell T.A. Editorial Acribia S.A.2002
Sensory Evaluation Techniques. M. Meilgaard, G.V. Civille, B.T. Carr. CRC Press.(3nd edition) 1999
Sensory Evaluation of Foods. Principles and Practices. Lawless H.T. Heymann H. Chapman&Hall. ITP, 1998
Sensory Evaluation of Foods.Statistical Methods and Procedures. M.OˆMahony. Marcel Dekker, Inc.1986
Continguts
- To provide students with the necessary basic knowledge on Sensory Analysis of Foods and its application to Research and to the Food Industry.
- To inform on the different sensory techniques, on the methods for selection and training of panelists, on the design of experiences, on the experimental testing procedures, and on the statistical techniques to be applied to sensory data.