| Content: |
The content of this course; food formulation, reasons for sensory analysis in foods, test methods used in sensory analysis, differential tests (difference tests, sensitivity), differential tests (scoring tests, quantitative descriptive tests), differential tests (hedonic tests, facial expression tests, FACT), sensory Sample preparation for analysis, factors affecting sensory analysis, referee selection (number of panelists, panelist selection, panelist training), evaluation of sensory analysis results, application of learned information, application of learned information will be covered. |