Sensory Analysis and Product Development
Cod: 22003
Department: DCET
ECTS: 7.5
Scientific area: Food Science and Technology
Total working hours: 195
Total contact time: 35

Sensory analysis is a science that involves different determinations relating to the senses, from the visual assessment of the product to its tasting for acceptance analysis. Being the essential way for measuring consumer perceptions it naturally becomes a key vehicle for Quality. The evaluation of sensory quality presents itself as complement to the physico-chemical and microbiological analysis of agri-food products and allows the analysis of attributes that would otherwise be impossible to determine. Moreover, in markets with innovative new products and new proposals requires a high efficiency to minimize the costs and increase the probability of success. This often leads to innovation needs in the processes, organizations, markets, and working methods.

Food Innovation
Sensory Evaluation

At end of this course each student shall be able to provide basic knowledge on sensory evaluation, as an essential feature in agro-food innovation

1. Introduction to sensory analysis: general objectives of sensory evaluation, application fields, physiological perception of sensory analysis
2. Methodology of sensory analysis: differentiation, description tests, evaluation tests.
3. Statistics for sensory analysis: definition and concepts, hypothesis tests, statistical methods for sensory testing
4. Selection panel and leadership panels: panelists selection, factors influencing the trial of the panelists, leadership panels
5. Evaluation scales
6. Practical applications of sensory analysis
7. Structured development of new products
8. New technologies and product ideas - the interface of science

9. Practical session


- Fuller, G.W., New Food Product Development: from Concept to Marketplace, 2nd ed., CRC Press, 2004.
- Meilgaard, M., Sensory Evaluation Techniques, 3rd ed., CRC Press, 2001.
- Stone, H. e Siedel, J., Sensory Evaluation Practices, 3rd ed., Academic Press, 2004.

Blended learning

Evaluation is made on individual basis and it involves the coexistence of two modes: continuous assessment (60%) and final evaluation (40%). Further information is detailed in the Learning Agreement of the course unit.

Practical session