Sensory attributes of foods. Mechanisms of sensation and perception of colour, taste, odour and flavour. Integration of cognitive experiences and assessment of food quality. Facilities required for sensory evaluation of foods. Affective and analytical methods. Standard protocols for sensory evaluation. Importance and use of sensory evaluation methods in new food product development. Application of consumer tests to measure consumer acceptability, preferences and degree of liking. Application of Quantitative Descriptive Analysis methods to characterise and quantify the sensory attributes of foods using trained panellists. Control of factors which affect the accuracy and precision of sensory data. Analysis of sensory data. Reporting the process and outcome of sensory experiments.
