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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my.uitm.ir.930342024-03-21T15:20:45Z https://ir.uitm.edu.my/id/eprint/93034/ FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences UiTM, Faculty of Applied Sciences Curriculum Universiti Teknologi MARA 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. Universiti Teknologi MARA (UiTM) 2019 Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/93034/1/93034.pdf FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences. (2019) [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/ |
| institution |
Universiti Teknologi Mara |
| building |
Tun Abdul Razak Library |
| collection |
Institutional Repository |
| continent |
Asia |
| country |
Malaysia |
| content_provider |
Universiti Teknologi Mara |
| content_source |
UiTM Institutional Repository |
| url_provider |
http://ir.uitm.edu.my/ |
| language |
English |
| topic |
Curriculum Universiti Teknologi MARA |
| spellingShingle |
Curriculum Universiti Teknologi MARA UiTM, Faculty of Applied Sciences FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences |
| description |
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. |
| format |
Teaching Resource |
| author |
UiTM, Faculty of Applied Sciences |
| author_facet |
UiTM, Faculty of Applied Sciences |
| author_sort |
UiTM, Faculty of Applied Sciences |
| title |
FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences |
| title_short |
FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences |
| title_full |
FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences |
| title_fullStr |
FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences |
| title_full_unstemmed |
FST318: Sensory Evaluation and Food Product Development / Faculty of Applied Sciences |
| title_sort |
fst318: sensory evaluation and food product development / faculty of applied sciences |
| publisher |
Universiti Teknologi MARA (UiTM) |
| publishDate |
2019 |
| url |
https://ir.uitm.edu.my/id/eprint/93034/1/93034.pdf https://ir.uitm.edu.my/id/eprint/93034/ https://aims.uitm.edu.my/ |
| _version_ |
1794641548632129536 |
| score |
13.211869 |