NDFS 464
Food Sensory Evaluation
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Analytical and affective methods of assessing sensory properties of food using statistical methods. Laboratory experience in sensory research and techniques. Integrative capstone course.
When Taught
Winter
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
2
Fixed
2
Fixed
1
Fixed
3
Other Prerequisites
Concurrent enrollment in NDFS 465.
Title
Prepare for and conduct a sensory test
Learning Outcome
Create and execute a sensory consumer or discrimination test using a sensory questionnaire delivery, data collection and analysis software package.
Title
Client reports
Learning Outcome
Prepare a professional sensory report for a client.
Title
Statistics
Learning Outcome
Use statistics to draw conclusions about data.
Title
Test Types and Questions
Learning Outcome
Demonstrate understanding of sensory test types and which test type is best for meeting project objectives. Be able to select the appropriate questions, scales, and wording for each test type.
Title
Quantitative Descriptive Panels
Learning Outcome
Demonstrate understanding of how quantitative descriptive panels are conducted. Show how to determine when Quantitative Descriptive panelists are sufficiently trained and when they need more training.
Title
Leading and Participating in Groups
Learning Outcome
Lead and participate in groups and with clients in developing a sensory test, planning and conducting that test, and reporting the results orally and as a written document.
