MICA0007-1 : Feeding behaviours and food sensory evaluation

MICA0007-1

Feeding behaviours and food sensory evaluation

Duration :

24h Th, 12h Pr

Number of credits :

Master en management de l'innovation et de la conception des aliments, à finalité		3

Lecturer :

Christophe Blecker

Language(s) of instruction :

French language

Organisation and examination :

Teaching in the second semester

Units courses prerequisite and corequisite :

Prerequisite or corequisite units are presented within each program

Learning unit contents :

Sensory evaluation of foodstuffs
- Trends in food consumption - Basis of sensory physiology - Food behaviour - Hedonic evaluation - Sensory analysis - Instrumental tests to assess organoleptic properties of food

Learning outcomes of the learning unit :

To tackle concretely some questions related to the assessment of organoleptic quality of food.
To emphasize the complementary approach of instrumental and sensorial methods to assess this quality.
After completing the course the student is expected to express a critical opinion on the techniques used for sensory evaluation of food.

Prerequisite knowledge and skills :

Planned learning activities and teaching methods :

Mode of delivery (face-to-face ; distance-learning) :

Lectures : 24h Practical Works : 12h