Teaching

This course further develops the theory, principles, and applications of sensory evaluation techniques and instrumental techniques for the evaluation of the chemical and physical properties of foods. Students will learn food oral processing, and advanced sensory testing methodologies including trained sensory panel testing. Students will also learn the theory and application of food analysis methods including chromatography, spectroscopy and food structure analysis. This course is offered at the 400-level or for graduate credit, at the 500-level.

This course provides an introduction to the theory, principles and applications of sensory evaluation techniques and instrumental techniques for the evaluation of the chemical and physical properties of foods.  Students will learn the basic psychological and physiological processes underlying sensory analysis, difference and consumer testing methodologies and the perception of appearance, aroma, taste and texture of foods.  Students will also learn about basic food analysis methods and the relationship between instrumental and sensory methods of analysis.

This course teaches the individual and integrated chemical behaviors of food components. Students will recall and draw selected common components of foods, recognize structural formula of a range of food constituents, explain how processing and storage can encourage or inhibit reactions or interactions of food components, and describe the relationship between chemical structure and function/reactivity of components.