Teacher
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MONETA Elisabetta
(syllabus)
The program 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, legislation.
(reference books)
- M. Meilgaard, G. Civille, and B.T.Carr. Sensory Evaluation Techniques. 5 ed. Boca Raton, Florida: CRC Press, 2015. - E. Pagliarini. Valutazione Sensoriale. Aspetti teorici, pratici e metodologici. Milano: Hoepli, 2002.
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