Advanced Food Sensory Science (16:400:530)

(Revised Month day, Year)

Learning Goal

1. Overview of sensory analysis of foods; anatomy and physiology of basic tastes and olfaction
2. Taste mechanisms; psychophysics
3. Trigeminal, texture and other sensations
4. Taste genetics; development & aging
5. Exam
6. Difference testing; scaling techniques; guidelines for oral critique
7. Difference testing/scaling lab (meets in the Rutgers Sensory Lab)
8. Descriptive analysis methods; panel selection, training and aintenance

--- SPRING BREAK ----

9. Basic statistical methods; consumer testing
10. Descriptive analysis lab Cmeets in the Rutgers Sensory Lab)
11. Multivariate statistical techniques; Oral critiques of assigned papers (2)
12. Oral critiques of assigned papers (6)
13. Sensory-analytical measures: Guest Lecture (TBN)- Measurement of aroma volatiles.
14. Oral critiques of assigned papers (6)