Sensory Analysis

N/A

Continuous assessement
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
where C1 is the grade obtained in the written test and C2 is the grade of component 2 and includes the classification in the written test (70%) and written reports classification (30%).
where C1 includes a written test (80%) and individual/group assignments (20%) and C2 includes: written test (70%) and reports/group assignments and practical assessment (30%).
Approval at curricular unit continuous assessment, in addition to compliance with the minimum attendance of 80% of classes, requires a final grade of 10 or higher (out of 20).

Final exam assessement
Student assessment at UC is made by final exam with 100% of the final grade.

To explain the physical-chemical and psychophysiological basis of sensory analysis.
Plan and execute sensory analysis tests, analyse sensory test data, report sensory tests.

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.

• - Individual and/or Group Work - 20.0%
• - Frequency - 80.0%

• - Frequency - 70.0%
• - Individual and/or Group Work - 30.0%

• - Exam - 100.0%

NAO

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