But du cours
Determine the organoleptic properties of foods; Implement sensory evaluation methods; Assess consumer perception and support innovation processes; Panel training; software use.
Acquis d'apprentissage visés
Understand different sensory evaluation tests; depending on needs, know how to select the appropriate test; know how to implement sensory evaluation tests; know how to analyze results and statistics from the tests conducted.
Prérequis
Properties of food constituents; Formulation, innovation methodology; Experimental design, data analysis.
Programme
Definitions of sensory evaluation, sensory analysis, hedonic analysis; Fields of application of sensory evaluation in the agri-food sector. - Principles of sensory perception, knowing how to define the appearance, odor, taste, aroma, and texture of a food. Best practices for conducting a sensory evaluation: sensory analysis room, questionnaire, response scales, panel recruitment. - Choosing your approach: analytical or hedonic, different sensory evaluation tests. Reporting on a sensory evaluation: the test report. Developing questionnaires, mastering different tests, statistical data processing, and introduction to the Tastel software will be covered in tutorials. During practical work, students will organize and adapt a sensory evaluation (sensory or hedonic analysis), which will include developing questionnaires, recruiting a panel, and preparing products/samples. They must be able to recognize odors, tastes, and aromas, describe a food (ingredients, aroma, etc.) or improve it. Students must also be able to process data and present a test report for an agri-food company.
Modalités d'évaluation
Individual knowledge assessment Submission of a group report for the practical work.
Bibliographie
From perception to sensory measurement, Fortin Jacinthe and Durand Nathalie, Lavoisier, 2004; Sensory evaluation of food: principles and practices, Harry T. Lawless, Hildegarde Heymann, Springer, 2010; Sensory evaluation practices, Third Edition, Herbert Stone, Joel L Sidel, Elsevier Academic Press, 2004.
Supports
Course materials (PPT) provided.