FS 131 (Sensory Evaluation of Foods)

Course number: FS 131
Course Title: Sensory Evaluation of Foods
Semester Offered: Second Semester
Course Credit: 4 units
Number of Hours: 8 hours (2 hr lec; 6 hr lab)
Meeting Type: Lecture and laboratory
Course Stipulation: Passed all prescribed FS courses in the first three regular
semesters of the BS Food Technology program


COURSE DESCRIPTION

Principles and methods of sensory evaluation and consumer testing of foods

COURSE GOAL

To provide knowledge and skills in sensory evaluation and statistical analysis and interpretation of sensory evaluation data and their relation to physico-chemical tests


COURSE LEARNING OUTCOMES

After completing this course, you should be able to:

Demonstrate the different aspects of sensory evaluation;
Perform the appropriate sensory evaluation techniques for a given problem or situation;
Apply appropriate statistical techniques in designing sensory tests and analyzing data;
Interpret analyzed data from sensory tests;
Correlate sensory data with physico-chemical analyses; and
Discuss applications of and current trends in sensory evaluation.