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Teacher
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DE SANTIS Diana
(syllabus)
Sensory analysis and consumer science:
Principles of sensory analysis.
Psychophysiology of perception.
The minimization of physiological and psychological errors related to sensory evaluations.
The requirements of the sensory analysis laboratory.
Recruitment, selection, and training of judges.
General rules for the preparation and presentation of samples.
Evaluation scales: category scales, linear scales and ratio scales.
Discriminant tests: test description, panel training, results analysis.
Descriptive tests with a profile sheet processing procedure.
Affective tests
Results processing
Outline of production technology and descriptive sensory analysis of:
Bread and pasta;
Beer;
Cheeses;
Meat;
Cured meat;
Honey;
Oil;
Table olives.
Outline of consumer science.
Main tests: CATA, RATA, Free sorting task, Projective mapping and similar.
(reference books)
pdf of the lecture slides of the teacher
Reference texts:
Valutazione sensoriale-Ella Pagliarini-Ed. Hoepli
Other:
Atlante sensoriale prodotti alimentari -SISS- Ed.Tecniche nuove
Sensory evaluation practice-Stone & Sidel- Ed. Elsevier
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