The sensory properties of food are the essential drivers for acceptance and/or rejection of a product. Sensory science is a valuable tool to characterize and classify a product according to different criteria. To meet these requirements panelists need specific skills and training to deliver relieable and reproducible results.
During this course the following topics will discussed and demonstrated on different products and samples:
- The human senses
- Different sensory panels (consumer vs trained)
- Different sensory methods and their field of application
- Quality aspects of selected Styrian products