Logo Facoltà di Scienze Agrarie e Alimentari Universitā degli Studi di Milano foto
Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
contatti    cerca    mappa   
Sensory analysis of food and data analysis
Code: G290H-
Teacher:  Antonella Pagliarini
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Practices in classroom: 0,5
Practices in laboratory:  0,5
Basic aims:  Provide students a basis to face and solve business problems such as setting up of a new product and comparison with similar products already present in the market and control of product conformity with regulations.
Acquired skills:  A suitable knowledge is supplied to perform a sensory session, to plan and to manage an analysis laboratory according to international standards, to process the data and to communicate with all company managers, especially those involved in marketing and selling products.
Course contents:  The lessons wil be about Sensory parameters of food and their correlations with chemical-physical indices - Mechanisms for perception control - Laboratory, panel and official analysis methods - Methods for select and training judges - Business applications and problems of sensory evaluation, make attention to experimental design and statistical processing of results.

Laboratory session and calculation exercises will be also provided.
Program:  The main aim is to provide students with the most suitable tools to apply different sensory methods, in addition to chemical-physical and microbiological analyses, to obtain reliable, reproducible results. In particular, a suitable knowledge is supplied to perform a sensory session and to plan and to manage an analysis laboratory according to international standards.
The course is also intended to provide a basis to face and solve business problems such as setting up new product and comparing it with similar products already present in the food market, and controlling product standards.

Introduction to sensory analysis - Sensory parameters of food and their correlations with chemical-physical indices - Mechanisms for perception control: psychophysiology of perception and methods to minimize physiological and psychological errors - Laboratory, panel and official analysis methods -
Methods for select and trainig judges - Experimental design and statistical processing of results for discriminant and descriptive methodologies - Business applications and problems of sensory evaluation
Prerequisites:  The student must have already attended Food Technology and Processing Operations courses
Preparatory instructions:  Mathematics and Statistics
Learning materials:  E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002 Altri testi consigliati: - H.T. Lawless, H. Heymann, Sensory evaluation of food: principles and practices, Chapman & Hall, New York, NY, 1998 - H. Stone, J.L. Sidel, Sensory Evaluation Practices, 2nd ed. Academic Press, S. Diego, CA, 1993
Other info:  A final timed written test including open-ended and closed-ended questions will be performed
DOWNLOAD
Program of Sensory analysis of food and data analysis (pdf version)
back
  The Faculty
  How to reach us
  Undergraduate programmes
  Courses
  Teaching organization
  LLP/Erasmus for incoming students
  Contacts
Universitā degli Studi di Milano