SENSORY ANALYSIS Single channel
Chair (Coordinator) and Rapporteur: DIANA DE SANTIS
Lecturers
Learning outcomes
Knowledge of sensory tests and official procedures.
Ability to apply the main sensory analysis techniques for the study of food.
Capacity to organize consumer science studies.
Prerequisites
no prerequisites
Programme
Sensory laboratory.
Sensory profiles of:
Oil;
Honey;
Chocolate;
Cheeses;
Beer.
Books
Video tutorial and text in pdf provided by the teacher
Lessons mode
Practical laboratory and video activities
Frequency
Attendance to the course is optional, the teaching material (lecture slides) will be available to students
Exam mode
Project evaluation
Example exam questions
thesis on a specific topic among those treated
Sustainability goals
- Academic year/1
- Lesson codeAAF1931
- Year and semester2nd year - 1st semester
- Activity typeUlteriori attività formative (art.10, comma 5, lettera d)
- Academic areaAltre conoscenze utili per l'inserimento nel mondo del lavoro
- Mandatory presenceNo
- Languageita
- CFU2 CFU
- Total duration50 hours
- Hours distribution50 laboratory hours