| Center |
| Faculty of Pharmacy and Food Sciences |
| 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. |