Overall objectives:

1 - Establish the link between sensory analysis and components of organoleptic quality: color, flavor, aroma, texture;
2 - List key elements of a sensory analysis laboratory;
3 - Master the methodologies of sensory analysis;
4 - Distinguish panels of trained tasters and consumers;
5 - Evaluate and select a panel of tasters;
6 - Know and explain the concepts related to discriminative, descriptive and hedonic analysis;
7 - Plan and guide the performance of quantitative analysis tests;
8 - Define and interpret the viscosity, texture and color of foods and relate to sensory methods.

Syllabus:

1 - Sensory analysis: Definition, importance and objectives;
1.1 - The sensory analysis laboratory; The panel of tasters: selection, formation and training;
1.2 - Flavor, aroma and texture;
1.3 - Types of sensory tests: discriminative, descriptive and hedonic analysis;
1.4 - Requirements for carrying out the tests and preparing samples;
1.5 - Factors that can influence the test;
1.6 - The report on sensory analysis.
2 - Rheology: Definition and importance;
2.1 - Main physical properties of foods;
2.2 - Viscosity (Viscometers and rheometers);
2.3 - Texture (Texturometer);
2.4 - Color (Colorimeter - CIELab system).

Literature/Sources:

Meilgaard, Civille e Carr, , 1991 , Sensory Evaluation Techniques , CRC Press, Inc. London
Jellinek , 1985 , Sensory Evaluation of Food , Ellis Horwood Ltd.
and Perception. Aspen Publishers B. McKenna , 2003 , Texture in Food- Vol.I Semi-solid Foods , CRC Press
D. Kilcast , 2004 , Texture in Food- Vol.II Solid Foods , CRC Press
D.B. MacDougall , 2002 , Colour in Food Improving Quality , CRC Press
M.A. Rao , 1999 , Rheology of Fluid and Semisolid Foods Principles andApplications , Aspen Publishers

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The aim is to acquire and apply the knowledge foreseen in the course?s objectives and syllabus contents, through an active and interdisciplinary methodology. The student must learn the basic concepts and know-how to relate them to each other, proceeding with their reinforcement, through applied learning using available tools and study visits to concrete situations of the future professional activity. To achieve the objectives and implement the syllabus, the UC's contact hours are scheduled as follows: Theoretical-practical teaching: 23 hours; Practical and laboratory teaching: 33 hours; and Field work: 20 hours. The evaluation will include several moments of evaluation applied to the theoretical-practical components, laboratory practices and field work (e.g. frequencies, works and reports), any of the elements cannot exceed a weighting of 50%. the theoretical-practical elements can be retrieved in resource.