|
Teacher
|
MONETA Elisabetta
(syllabus)
The programme covers the Introduction to sensory sciences, definition, methods and fields of application, sensory perception, factors influencing sensorial evaluations and their control, examples of application to specific food matrices, the sensory laboratory, judges training, relevant legislation.
(reference books)
Testi di riferimento:
M. Meilgaard, G. Civille, and B.T.Carr. Sensory Evaluation Techniques. 5 ed. Boca Raton, Florida: CRC Press, 2015.
Testi consigliati per approfondimenti:
SISS-Società Italiana Scienze Sensoriali. Atlante sensoriale dei prodotti alimentari. Tecniche Nuove, Milano, 2012.
E. Pagliarini. Valutazione Sensoriale. Aspetti teorici, pratici e metodologici. Milano: Hoepli, 2002.
Lawless T.H. and Heymann H. (2010). Sensory evaluation of food. Principles and practice. New York: Kluwer Academic/Plenum Publishers
Lyon D. H., Fracombe M. A., Hasdel T. A. and Lawson K. (1992). Guidelines for Sensory Analysis in Food Product Development and Quality Control, Chapman & Hall, London UK
|
Università Roma Tre