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Training offer 2024-2025
Engineering title
Engineer specializing in Agri-food - Biological Engineering
Food formulation and toxicology
Physiology and sensory methodology

Physiology and sensory methodology

School / Prep
ENSMAC

Internal code

PB7PHYME

Description

Describe the neurobiological bases underlying the transmission of information about the organoleptic properties of food from the sensory system (taste and olfactory systems) to the central nervous system.
Select and interpret the various sensory analysis tests frequently used in the food industry.
Set up sensory analysis tests to answer a scientific question.

CMLectures6,65h
TDTutorial4h

Syllabus

Processing sensory information (olfactory and gustatory) from food
Description of the sensory analysis tests most commonly used in the food industry (reversed course based on standards)

Further information

Human nutrition and toxicology

Bibliography

Evaluation sensorielle, Manuel méthodologique (F. Depledt, SSHA) Editeur :Tec et doc/Lavoisier (2009, 3e édition)
ISBN 13:978-2-7430-0997-7

Analyse sensorielle, normes AFNOR (Sagaweb)

Neurosciences (O. Purves) Editeur : De Boeck Supérieur, Collection : Neurosciences et cognition (paru en avril 2011, 4e édition)
ISBN 13: 978-2804163266

Initial assessment / Main session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Final inspection	Written	60		0.7		without document
Continuous control	Continuous control			0.3

Second chance / Catch-up session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Final test	Written	60		1		without document