Sensory Evaluation of Food (400:405) – 3 credits

Required for Food Science majors in the operations management option; satisfies elective credits for Food Science majors in chemistry and biotechnology options and for Nutritional Sciences majors

Normally offered: Fall Semester

Prerequisites: Pre- or co-requisite 01:960:401 or equivalent. Open to Food Science and Nutritional Science majors, or by permission.

Format: Classroom lectures and laboratory experiments

Description: This course is designed to introduce junior and senior level students to the theory, principles and application of sensory evaluation techniques. Lectures and readings provide students with a basic understanding of the anatomy and physiology of the chemical senses, psychophysical theory and statistical methods. Sensory testing methods are covered comprehensively including difference tests, descriptive analysis, and consumer testing. Through laboratory experiments, students gain experience using the senses as analytical tools. Weekly laboratories focus on sample presentation, data recording, analysis and interpretation, and report writing. At the end of the course, students work in small groups to design, execute and report the results of a sensory study of their choosing (with instructor approval). Group projects are presented in-class as brief, oral presentations.

Grading: Typical distribution is as follows:

Midterm: 30%

Final Exam: 30%

Lab (total): 40%

Lab grade composed of: Lab reports 80%

Group project 20%

Course Objectives and Performance Outcomes: Students will gain factual knowledge in sensory evaluation techniques and will develop skills to apply their knowledge to real-world problems in the food industry and food research. At the end of this course, students are expected to be able to design and execute a sensory study, independently and to effectively communicate the results.