Sensory Evaluation of Food: Advanced

The sensory quality of food and consumer objects has become increasingly important over the last few years. Methods of sensory analysis and work with different sensory panels has opened up a wide scope of activities in food production, food product development, market research and more. The course “Sensory Evaluation of Food: Advanced” continues on from “Sensory Evaluation of Food: Introduction”. You develop your knowledge of sensory perception, taking into account different questions from analytical sensory analysis and hedonic sensory analysis.

• You increase your knowledge of sensory perception.
• You discover the differences between analytical sensory analysis and hedonic sensory analysis.
• You acquire knowledge of traditional and new methods from consumer science.
• You develop your knowledge of methods and testing from the field of sensory analysis.
• You learn about the assessment of aroma defects in food

• Theory of smell and taste perception, revision of fundamentals plus additional new information, trigeminal stimuli
• Cross modalities
• Flavour release depending on the existing matrix
• Development of food chemistry sensors for “sensory science”

• Comparison of analytical sensory analysis and hedonic sensory analysis
• Hedonic sensory analysis: classical methods, current developments and new methods
• Analytical sensory analysis: Methods for determining best-before dates, simple descriptive testing – creating definitions as the basis for profile testing, qualitative descriptive analysis QDA® (profile testing), projective mapping 

• Background information on the problem of aroma defects
• Demonstration of common aroma defects in different foods