Weeks | Topics |
1 |
Food quality and Sensory Quality Characteristics
|
2 |
Sensory Evaluation
|
3 |
Sensory Evaluation Laboratory
|
4 |
Products and Panel Controls
|
5 |
Panelists and Selection Factors Affecting the Sensory Evaluation Panel Size
|
6 |
Differentiation Tests
|
7 |
Differentiation Tests
|
8 |
Midterm Exam
|
9 |
The scale used in Sensory Evaluation
|
10 |
Flavor profile analysis
|
11 |
Texture Profile Analysis
|
12 |
Factor Markets
|
13 |
Using sensory testing in Consumer Preference Study
|
14 |
Implementing a Program Related Sensory Evaluation of Food Businesses
|