99853 - Sensory Analysis and Food Preferences

Learning outcomes

The student will know the basic elements of sensory evaluation, will distinguish methods and rules for quality evaluation from methods and rules for the evaluation of acceptability and appreciation. In addition, you will know the basic elements for the delivery of a sensory test, the rules and variables to be considered for the recruitment of subjects (juries of tasters/ tasters expert/ or consumers). Among the transversal skills will be learned the concepts of correctness and sharing of the sensory lexicon.

Course contents

SENSORY EVALUATION OF FOODS AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi

Professor introduction, illustration of the goals and the topics addressed, the calendar of lessons, the teaching material, the modalities of the final examination.

Introduction to sensory analysis and historical notes;

The sensory perception;

The nature of the stimuli;

Smell (with exercises);

Taste (with exercises);

Touch (with exercises);

Sight (with exercises);

Hearing (with case studies);

Sensory synesthesia (module 1) vs crossmodal correspondences (module 2);

Artificial Intelligence and sensory analysis;

Sensory methods (discriminating methods; descriptive methods; affective methods);

Psycho-attitudinal personality traits: questionnaires and scales.

SENSORY FOOD ANALYSIS EXERCISES AND STATISTICAL PROCESSING [code 96560] - Module 2 - Dr Matilde Tura

Professor introduction, illustration of the goals and the topics addressed, the calendar of lessons, the teaching material, the modalities of the final examination.

Exercises for the recognition and perception of sensory stimuli.

Crossmodal correspondences (module 2) vs sensory synesthesia (module 1).

Ethical aspects of sensory analysis.

Exercises and lectures about the application of sensory methods (discriminating tests: practical tests and data processing, descriptive tests: practical tests and data processing, affective tests: practical tests and data processing).

Software for processing sensory data

Software for data collection.

Readings/Bibliography

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

Normally it will be indicated in the presentations but, in case of doubt, you can ask the Professors what are the sections/ pages necessary for the preparation of the exam for each text reported.

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2021, Milano.

L. Mannina, M. Daglia e A. Ritieni “La chimica e gli alimenti - Nutrienti e aspetti nutraceutici”, Editore CEA, Zanichelli (Bologna), 2023.

Lesson material provided by the teacher in digital format through Virtual.

Teaching methods

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

Lectures and practical exercises.

The certification of health and safety training (module 1 and module 2 in e-learning mode plus module 3) is requested to students participating in praticals in labs and in computer lab.

Assessment methods

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

The learning test will be based on a written test of barrier (minimum 18/30) with brief open questions (max 2 lines) about the basics of the course, sensory methodologies, processing of sensory data and an oral test, with questions on topics covered in the program. The weighted average will be calculated according to the mark obtained in the written and oral test, considering that the written test will have a weight of 1/5 of the total. There is one exam for both modules, the written and the oral exam will therefore focus on the notions of both courses and must be taken on the same day.

Teaching tools

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

Teaching in presence: video projector and presentations .ppt lessons; practical exercises: panel room and sensory laboratory equipped.

Office hours

See the website of Tullia Gallina Toschi

See the website of Matilde Tura