FCOS 318 — Sensory Evaluation of Food Products
Family and Consumer Sciences · University of Ghana
Physiological bases of sensory evaluation - olfactory receptors, taste receptors, visual, etc; Sensory characteristics of food - appearance, aroma, flavour, texture, etc; Sensory Panels, Recruitment, Orientation, Screening, Training, Monitoring, Motivation; Environment for Sensory Evaluation; Sample Preparation and Presentation; Types of Tests, Preference and Acceptability; Errors in Sensory Testing; Designing Scorecards; Planning a sensory experiment.
- Credits
- 2
- Level
- Level 300
- Semester
- Semester Two
Other courses on this programme
- FCOS 300 — Family & Consumer Sciences Internship
- FCOS 301 — Consumer Behaviour & Education
- FCOS 302 — Food Hygiene and Safety
- FCOS 303 — Principles of Housing
- FCOS 304 — Family Resource Management
- FCOS 305 — Textile Design
- FCOS 306 — Research Methods
- FCOS 307 — Basic Nutrition
- FCOS 308 — Housing the Family
- FCOS 309 — Dynamics of Family Relations
- FCOS 311 — Parenting
- FCOS 312 — Nutritional Assessment Methods
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).