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| STAL0005-1 | Food formulation and sensory analysis concepts
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| Duration : | 12h Pr, 12h Th |
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| Credits/ECTS : |
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| Holder(s) : | Christophe Blecker |
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| Language : | Langue française |
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| Course contents : | 1. Basis of sensory physiology
- Sensory physiology
- Sensory response
2. Food behaviour
- Innate and learned behaviour
- Factors influencing food behaviour
3. Hedonic evaluation
- Panel- Product presentation
- Experimental conditions
- Description of hedonic tests
4. Sensory analysis
- Personnel
- Tasting room
- Expert panel
- Discriminative tests
- Descriptive tests
5. Instrumental tests
- Colour measurement
- Instrumental evaluation of flavour
- Instrumental texture analysis and psychophysics |
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| Course objective : | To tackle concretely some questions related to the assessment of organoleptic quality of food.To emphasize the complementarity of instrumental and sensorial methods to quantify this quality.
After completing the course the student is expected to
After completing this course, the student is expected to be able to express a critical opinion on the techniques used for sensory evaluation of food. In particular, he must be in a position to distinguish a hedonic approach (consumer panel) from an analytic one (expert panel). |
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| Organization : | Lectures : 12h
Practical Works : 12h |
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| Written notes : | Text book.
Bibliography available at the library of Unité de Technologie des Industries Agro-alimentaires. |
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| Assessment : | Written examination (100%) |
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| Contacts : | Blecker, Christophe (Chef de travaux)
Technologie des Industries agro-alimentaires
081 62 23 08
blecker.c@fsagx.ac.be |
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