Sensory Analysis of Food and Data Analysis
A.Y. 2020/2021
Learning objectives
The course aims to provide students with the most suitable cultural knowledge and tools to use, alongside chemical-physical and microbiological analyzes, the various sensory methods to achieve reliable and reproducible results. Furthermore, the course aims to provide students with the basics to be able to face and solve various problems in the company, such as the development of a new product and the comparison with similar products already on the market and the compliance check of the product to specifications.
Expected learning outcomes
At the end of the course the students will be able to design and manage an analysis laboratory, to conduct a tasting session using the official methods of analysis, to statistically process the data and to be able to dialogue with all the company executives, especially with those who deal with market and product sales.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Teaching methods
The course will be delivered using mixed teaching method, with synchronous online lectures using Microsoft Teams and in-presence lessons.
The face-to-face lessons will be approximately 50%, also depending on the general health situation; if the regulations concerning social distancing allow it, the lessons delivered in the presence may also be higher in the case of favorable conditions.
Students who do not participate in face-to-face lessons will carry out an alternative online activity that will allow them to develop the same skills as the activity proposed in the classroom.
The schedule of lessons and all the details of the activities will be published in the online course (https://scienzealimentari.cdl.unimi.it/it). Any updates will also be communicated through announcements in the online course (please read often your email @studenti.unimi.it and the ariel website)
The methods and criteria for attending face-to-face lessons will be published in time in the online course. Booking via app is required to attend the lesson in presence.
Lab practices will be held in presence
Course program and teaching resources
The program and teaching resources will not be affected.
Assessment methods and criteria
The assessment method will not change.
Laboratory activities
If the regulations concerning social distancing allow it, some laboratory activities will be held in presence. Participation in these activities will not be mandatory, although it is strongly recommended and gives the opportunity to access the pre-exam session which will take place approximately one week after the end of the course.
The course will be delivered using mixed teaching method, with synchronous online lectures using Microsoft Teams and in-presence lessons.
The face-to-face lessons will be approximately 50%, also depending on the general health situation; if the regulations concerning social distancing allow it, the lessons delivered in the presence may also be higher in the case of favorable conditions.
Students who do not participate in face-to-face lessons will carry out an alternative online activity that will allow them to develop the same skills as the activity proposed in the classroom.
The schedule of lessons and all the details of the activities will be published in the online course (https://scienzealimentari.cdl.unimi.it/it). Any updates will also be communicated through announcements in the online course (please read often your email @studenti.unimi.it and the ariel website)
The methods and criteria for attending face-to-face lessons will be published in time in the online course. Booking via app is required to attend the lesson in presence.
Lab practices will be held in presence
Course program and teaching resources
The program and teaching resources will not be affected.
Assessment methods and criteria
The assessment method will not change.
Laboratory activities
If the regulations concerning social distancing allow it, some laboratory activities will be held in presence. Participation in these activities will not be mandatory, although it is strongly recommended and gives the opportunity to access the pre-exam session which will take place approximately one week after the end of the course.
Course syllabus
The course syllabus provides the presentation and discussion of the following topics related to:
- Sensory parameters of food which aid in defining the quality of food products and their correlations with chemical-physical indices
- Senses and mechanisms for perception control: psychophysiology of perception and methods to minimize physiological and psychological errors
- Laboratory, panel and official analysis methods
- Methods for select and training judges
- Introduction to affective methods
- Experimental design and statistical processing of results for discriminant and descriptive methodologies
- The statistical methodologies for processing the results
- Business applications and problems of sensory evaluation
Moreover, laboratory activities are planned in order to implement what has been dealt with in the theoretical part as well as calculation exercises for the experimental design and the processing of the final results.
- Sensory parameters of food which aid in defining the quality of food products and their correlations with chemical-physical indices
- Senses and mechanisms for perception control: psychophysiology of perception and methods to minimize physiological and psychological errors
- Laboratory, panel and official analysis methods
- Methods for select and training judges
- Introduction to affective methods
- Experimental design and statistical processing of results for discriminant and descriptive methodologies
- The statistical methodologies for processing the results
- Business applications and problems of sensory evaluation
Moreover, laboratory activities are planned in order to implement what has been dealt with in the theoretical part as well as calculation exercises for the experimental design and the processing of the final results.
Prerequisites for admission
Mathematics and Statistics are required as preparatory teachings.
Furthermore, the student must have already taken the courses of Unit Operations and Food Processing.
Furthermore, the student must have already taken the courses of Unit Operations and Food Processing.
Teaching methods
The teaching will be delivered through lectures. Moreover, laboratory exercises are planned in order to implement what has been dealt with in the theoretical part as well as calculation exercises for the experimental design and the processing of the final results.
Teaching Resources
E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002
The course uses additional teaching material for the preparation of the course available on the Ariel platform, whereby all the course information will be reported.
Other recommended bibliography:
H.T. Lawless, H. Heymann, Sensory evaluation of food: principles and practices, Chapman & Hall, New York, NY, 2010
H. Stone, J.L. Sidel, Sensory Evaluation Practices, 3rd ed. Academic Press, S. Diego, CA, 2004
Web site:
http://analisisensoriale.unimi.it/
http://www.youtube.com/channel/UCFu8q7ucvVDvDlibLTlZ10A
The course uses additional teaching material for the preparation of the course available on the Ariel platform, whereby all the course information will be reported.
Other recommended bibliography:
H.T. Lawless, H. Heymann, Sensory evaluation of food: principles and practices, Chapman & Hall, New York, NY, 2010
H. Stone, J.L. Sidel, Sensory Evaluation Practices, 3rd ed. Academic Press, S. Diego, CA, 2004
Web site:
http://analisisensoriale.unimi.it/
http://www.youtube.com/channel/UCFu8q7ucvVDvDlibLTlZ10A
Assessment methods and Criteria
- Assessment method: a timed written test with open and/or closed-ended questions. The student can participate to the test only after registering for one of the UNIMIA-SIFA appeals. Participation in laboratory exercises will give access to the exam pre-exam which will take place about a week after the end of the course.
Due to the exceptional situation linked to covid19, the exam could be performed orally and carried out remotely, by student's request. Same method for students with disabilities or DSAs, whom are reminded that they will have to write an email to me at least 10 days before (with in cc [email protected] or [email protected], depending on the case) to report the request and agree on the measurement.
Assessment criteria: demonstration of acquisition of the concepts; ability to organize knowledge discursively; skills in the correct use of specific discipline's vocabulary.
- Evaluation: the marks are out of 30
- Method of communicating the results: through UNIMIA-SIFA with the possibility of rejecting the mark by the student.
Due to the exceptional situation linked to covid19, the exam could be performed orally and carried out remotely, by student's request. Same method for students with disabilities or DSAs, whom are reminded that they will have to write an email to me at least 10 days before (with in cc [email protected] or [email protected], depending on the case) to report the request and agree on the measurement.
Assessment criteria: demonstration of acquisition of the concepts; ability to organize knowledge discursively; skills in the correct use of specific discipline's vocabulary.
- Evaluation: the marks are out of 30
- Method of communicating the results: through UNIMIA-SIFA with the possibility of rejecting the mark by the student.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 8 hours
Laboratories: 5 hours
Lessons: 42 hours
Laboratories: 5 hours
Lessons: 42 hours
Professor:
Pagliarini Antonella
Professor(s)