Sensory Evaluation of Food Products
( 25 Modules )

Module #1
Introduction to Sensory Evaluation
Overview of sensory evaluation, its importance in the food industry, and applications

Module #2
Human Senses and Perception
Understanding the human senses, perception, and psychology of taste, smell, touch, sight, and hearing

Module #3
Sensory Attributes of Food
Introduction to sensory attributes of food, including appearance, texture, flavor, and aroma

Module #4
Sensory Evaluation Techniques
Overview of sensory evaluation techniques, including descriptive analysis, discriminative testing, and affective testing

Module #5
Descriptive Analysis
In-depth look at descriptive analysis, including free choice profiling and quantitative descriptive analysis

Module #6
Discriminative Testing
In-depth look at discriminative testing, including paired comparison, triangle testing, and ranking tests

Module #7
Affective Testing
In-depth look at affective testing, including liking, preference, and acceptability tests

Module #8
Sensory Panel Selection and Training
Importance of sensory panel selection and training, including panelist recruitment, screening, and training methods

Module #9
Sensory Panel Management
Best practices for sensory panel management, including panel maintenance, data analysis, and reporting

Module #10
Sensory Evaluation of Beverages
Specific considerations for sensory evaluation of beverages, including wine, beer, and soft drinks

Module #11
Sensory Evaluation of Dairy Products
Specific considerations for sensory evaluation of dairy products, including milk, cheese, and yogurt

Module #12
Sensory Evaluation of Meat and Poultry Products
Specific considerations for sensory evaluation of meat and poultry products, including beef, pork, chicken, and turkey

Module #13
Sensory Evaluation of Fruits and Vegetables
Specific considerations for sensory evaluation of fruits and vegetables, including fresh, frozen, and canned products

Module #14
Sensory Evaluation of Baked Goods and Snacks
Specific considerations for sensory evaluation of baked goods and snacks, including bread, pastries, and savory snacks

Module #15
Sensory Evaluation of Ready-to-Eat Meals
Specific considerations for sensory evaluation of ready-to-eat meals, including frozen meals, canned goods, and convenience foods

Module #16
Statistical Analysis of Sensory Data
Introduction to statistical analysis of sensory data, including hypothesis testing, confidence intervals, and analysis of variance

Module #17
Sensory Data Interpretation and Reporting
Best practices for sensory data interpretation and reporting, including data visualization and communication of results

Module #18
Sensory Evaluation in Product Development
Role of sensory evaluation in product development, including concept testing, prototype refinement, and product optimization

Module #19
Sensory Evaluation for Quality Control
Role of sensory evaluation in quality control, including specification setting, quality monitoring, and defect detection

Module #20
Sensory Evaluation for Shelf-Life Studies
Role of sensory evaluation in shelf-life studies, including accelerated shelf-life testing and storage condition effects

Module #21
Sensory Evaluation of Nutritionally Altered Foods
Specific considerations for sensory evaluation of nutritionally altered foods, including reduced-fat, reduced-sugar, and fortified products

Module #22
Sensory Evaluation of Special Dietary Foods
Specific considerations for sensory evaluation of special dietary foods, including gluten-free, lactose-free, and vegan products

Module #23
Sensory Evaluation in Food Safety and Allergen Detection
Role of sensory evaluation in food safety and allergen detection, including detection of off-flavors and off-odors

Module #24
Sensory Evaluation and Consumer Acceptance
Relationship between sensory evaluation and consumer acceptance, including understanding consumer preferences and behavior

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Sensory Evaluation of Food Products career

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Sensory Evaluation of Food Products ( 25 Modules )

Sensory Evaluation of Food Products
( 25 Modules )