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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Sensory Analysis of food
Code: G3005-
Teacher:  Monica Laureati
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Practices in classroom: 0,5
Practices in laboratory:  0,5
Basic aims:  Provide students with the most suitable tools to apply different sensory methods to face and solve business problems such as shelf-life of products, optimization of products and meals and improvement of typical products.
Acquired skills:  A suitable knowledge is supplied to lead a tasting session, to design and manage a laboratory analysis, to select the most appropriate sensory methodology according to the objectives, to control sensory evaluations, process the data and to communicate with all company managers, especially those involved in marketing and product marketing.
Course contents:  Introduction to sensory methodologies - Mechanisms for perception control: the five senses, stimuli and receptors - Laboratory, panel and official analysis methods - Experimental design and data analysis - Experimental designand statistical processing of results for discriminant and descriptive methodologies - Business applications and problems of sensory evaluation
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 the Analysis-and-food restaurant Technologies courses
Preparatory instructions:  Mathematics and Statistics
Learning materials:  E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002 .
Further educational material is provided on Ariel.
Other info:  The final written test consists of statistical exercises comparable to those dealt with during the course and open questions related to the topics tackled during both frontal lessons and practice exercises.
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Program of Sensory Analysis of food (pdf version)
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