Sensory Analysis of Foods

The course aims to provide the student with the most appropriate cultural tools to apply sensory methodologies and to be able to deal with recurring problems in the food industry, in the food service and catering sector and in the Mass Market Retailers system (MMR) such as checking product compliance with specifications, formulation of a new product and sensory optimization of existing ones and meals, evaluation of sensory shelf life, and valorisation of typical productions.The course also aims to develop knowledge relating to the application of sensory methods in the MMR system to evaluate market positioning, and choice of supplier for private label products.

Students will acquire the disciplinary and metodological skills to perform a tasting session, to design and manage a sensory laboratory, to select the most appropriate sensory methodology based on specific objectives, to monitor the errors that affect sensory evaluation, to analyse sensory data, and to draft a report. Moreover, the students will acquire a scientific language to communicate with all stakeholders in the field of the food service and MMR, especially those involved in product marketing.