Food sensory analysis

This module provides an understanding of the organoleptic properties of foods and how they can be assessed by sensory analysis. It also provides the skills needed to identify the properties of foods tested in sensory analysis, and to understand the principle of sensory analysis tests frequently used in the food industry, their implementation and the analysis of results.

Statistics module, food biochemistry and elements of physiology.

Organoleptic characteristics of food: flavors, odors, aromas
Implementation of a sensory analysis test:
- the different analytical and hedonic tests: choice of test, principle, implementation, setting up a panel
- examples of simple statistical tests

Human nutrition and toxicology

Sensory evaluation, methodological manual. SSHA, 3rd edition, 2009.
Principles of neural science, McGraw-Hill Medical, 5th edition, 2013.
Neuroscience, Purves, de Boeck, 4th edition, 2011.