TP 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 principles of sensory analysis tests frequently used in the food industry, their implementation and the analysis of results.
A pre-report and a report will be written in English, and the defense will also be in English. The question and answer session will be conducted in French.

Statistics, food biochemistry and physiology module

Practical application of an organoleptic evaluation panel and analysis of results

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