FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences
This module covers the sensory science and techniques used in evaluating the flavour, colour and texture of food. The topics covered include sensory attributes and perception, controls for test room, product and panelists, methods for sensory testing and quality assessment using sensory evaluation a...
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| Format: | Teaching Resource |
| Language: | English |
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Universiti Teknologi MARA (UiTM)
2019
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| Online Access: | https://ir.uitm.edu.my/id/eprint/93034/1/93034.pdf https://ir.uitm.edu.my/id/eprint/93034/ https://aims.uitm.edu.my/ |
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| Summary: | This module covers the sensory science and techniques used in evaluating the flavour, colour and texture of food. The topics covered include sensory attributes and perception, controls for test room, product and panelists, methods for sensory testing and quality assessment using sensory evaluation and the importance of sensory evaluation in new food product development. |
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