Università Roma Tre

The aim of the course is to introduce the students to the factors involved in the sensory perception of food, including the main tests and analysis of data. In addition, the course illustrates the importance of sensory analysis in quality control and provides the basic principles of consumer science. In particular, 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.

Testo di riferimento:

E. Pagliarini. Valutazione Sensoriale. Aspetti teorici, pratici e metodologici. Milano: Hoepli, 2002.

I seguenti testi vengono consigliati per approfondimenti:

M. Meilgaard, G. Civille, and B.T.Carr. Sensory Evaluation Techniques. 5 ed. Boca Raton, Florida: CRC Press, 2015.

SISS-Società Italiana Scienze Sensoriali. Atlante sensoriale dei prodotti alimentari. Tecniche Nuove, Milano, 2012.

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