2023-2024 / MICA0007-1

Feeding behaviours and food sensory evaluation


24h Th, 12h Pr

Number of credits

 Master in innovation management and the food design (120 ECTS)3 crédits 
 Advanced Master in Management of Food Chain Safety3 crédits 


Dorothée Goffin


Dorothée Goffin

Language(s) of instruction

French language

Organisation and examination

Teaching in the second semester


Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

Introduction to physico-chemistry of food products

- Complexe food structure
- Technofunctional properties
- Technical specifications

Sensory evaluation of foodstuffs
- Consummer food behaviours

- Food behaviours throughout the ages

- Links with neurosciences : decision science
- Trends in food consumption
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Consummer behavior
- Preference mapping

- Rapid modern descriptive methods

Instrumental tests to assess organoleptic properties of food

Learning outcomes of the learning unit

To understand the different factors which influence the consumers behaviours (neuroscience, neophobia, environment, culture, habits...) 

To tackle concretely some questions related to the assessment of organoleptic
quality of food.

Be able to carry out qualitative and quantitative analysis methods (interviews, focus groups, acceptation hedonic analysis...)

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

Theorical course with many exemples and illustrations

Practical work for the introduction of sensorial analysis methodology carrying out.

Therical course : 36h

Practical work : 12h 

Mode of delivery (face to face, distance learning, hybrid learning)

Face-to-face course

Additional information:

Lectures : 36h
Practical Works : 12h

Recommended or required readings

Slides and text book.

Exam(s) in session

Any session

- In-person

oral exam

Additional information:

Oral examination (100%)

Work placement(s)

Organisational remarks and main changes to the course


Dr Dorothée GOFFIN
Tél : 081/62.26.55.
Gsm : 0498 345870 e-mail : dorothee.goffin@uliege.be

Association of one or more MOOCs