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FCOS 318: Sensory Evaluation of Food Products

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Credits: 
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Physiological bases of sensory evaluation - olfactory receptors, taste receptors, visual, etc; Sensory characteristics of food - appearance, aroma, flavour, texture, etc; Sensory Panels, Recruitment, Orientation, Screening, Training, Monitoring, Motivation; Environment for Sensory Evaluation; Sample Preparation and Presentation; Types of Tests, Preference and Acceptability; Errors in Sensory Testing; Designing Scorecards; Planning a sensory experiment.