AGSC 5560 - Food Product Development and Sensory Science 3

This graduate course is designed to provide students with a basic understanding of the food product development and the sensory analysis knowledge required in food industry. The overall goal is to provide the opportunity for students to integrate their training in food science and technology courses and related disciplines and to gain experience with the theory and practice of developing food products and analyze their sensory quality. This course familiarizes students with the food sensory analysis, starting with principles and procedures for assessing the sensory and hedonic properties of foods and consumer products. Appropriate test design (discriminative/descriptive/consumer), statistical analyses and data interpretation will be discussed. This course will help students to understand the sensory analysis and its application on food products. This is undertaken through an examination of the practical and theoretical aspects of sensory evaluation and analysis. Practical laboratory classes focus on test design and execution, sample presentation, data analysis, interpretation of results, and report writing. Students will learn the importance of sensory analysis, product profiling, how to conduct and interpret sensory results in a systematic manner.