Base Knowledge
No recommendation
Teaching Methodologies
In this course, an expository methodology is used, complemented by practical demonstrations, student experiments, and the completion of assignments in the sensory analysis laboratory.
Learning Results
To explain the physical-chemical and psychophysiological basis of sensory analysis.
Plan and execute sensory analysis tests, analyse sensory test data, and report sensory tests.
Program
1. The visual system. Food color – chemical compounds. Color measurement.
2. Taste system. Food chemical compounds responsible for taste.
3. Olfaction system. Chemical compound responsible for odor and flavor.
4. Food Texture. Main texture attributes in food.
5. Sensory evaluation involved conditions (laboratory, presentation and coding of samples, selection and training of tasters).
6. Difference, descriptive and acceptance sensory tests.
7. Statistical evaluation of sensory tests.
8. Sensory analysis of several food and beverages.
9. Instrumental methods in sensory analysis: introduction to the most food compounds evaluation, namely the gas chromatography – olfactometry, electronic nose and tongue.
Grading Methods
Continuous assessment
The evaluation of the course has two components.
Component 1: Physical-chemical and psychophysiological basis of sensory analysis.
Component 2: To plan and execute sensory analysis tests, analyse sensory test data and report sensory tests.
The final grade is calculated using the following equation:
Final grade = 0.50 × C1 + 0.5 × C2
C1: written test (80%) and individual/group assignments (20%).
C2: written test (70%) and reports/group assignments and practical assessment (30%).
The approval of the course, in addition to meeting the minimum attendance requirement (80% of the classes taught), requires cumulatively obtaining a minimum grade of 7.5 in each component and a final grade equal to or higher than 10 (out of 20).
Exam assessment
Student assessment at UC is made by final exam with 100% of the final grade.
Internship(s)
NAO
Bibliography
Casey M.A. and Krueger R.A. (1994). Focus group interviewing. In: MacFie H.J.H. and Thomson D.M. (eds),
Measurement of Food Preferences. Blackie Academic and Professional, London, U.K.
Fisher C. and Scott T.R. (1997). Food flavours – biology and chemistry. The Royal Society of Chemistry, Cambridge, UK.
Hough G. (2010). Sensory shelf life estimation of food products. CRC Press, Boca Raton, Florida, USA.
Hutchings J.B. (1994). Food colour and appearence. Blackie Academic, London, UK.
Lawless H.T. and Heymann H. (1999). Sensory evaluation of food: principles and practices. Springer, New York, U.K.
Lidon F.J.C. e Silvestre M.M.A.S.F. (2007). Indústrias alimentares – aditivos e tecnologia. Escolar Editora, Lisboa, Portugal.
Macfie H.J.H and Thomson D.M. (1994). Measurements of food preferences. Blackie Academic, London, UK.
Meilgaard M. C., Carr B.T. and Civille G.V. (1999). Sensory evaluation techniques. CRC Press Inc., Boca Raton, Florida, EUA.
Noronha J. (2003) Análise Sensorial – Metodologia /Apontamentos de Análise Sensorial. Coimbra, ESAC.