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Course Outline NFE 417

The document provides a course outline for a Sensory Evaluation course taught by Effat Ara Jahan. The 3-sentence summary is: The course covers topics like gustation, olfaction, and sensory methods through lectures and exams, with a focus on the physiology and perception of taste and smell and techniques for measuring sensory attributes of foods. Assessment includes class attendance, quizzes, presentations, a midterm exam, and a final exam. The course references books on sensory evaluation and food quality and chemistry.

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Ashik Das 172-34-653
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117 views2 pages

Course Outline NFE 417

The document provides a course outline for a Sensory Evaluation course taught by Effat Ara Jahan. The 3-sentence summary is: The course covers topics like gustation, olfaction, and sensory methods through lectures and exams, with a focus on the physiology and perception of taste and smell and techniques for measuring sensory attributes of foods. Assessment includes class attendance, quizzes, presentations, a midterm exam, and a final exam. The course references books on sensory evaluation and food quality and chemistry.

Uploaded by

Ashik Das 172-34-653
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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102, Shukrabad, Mirpur Road, Dhanmondi, Dhaka-1207

Department of Nutrition and Food Engineering


Course outline
Course title: Sensory Evaluation Course code: NFE- 417
Course teacher: Effat Ara Jahan Semester: Summer’2020
Topics Content
Introduction Introduction of quality attributes of foods: Appearance, flavor, textural,
sanitary, nutritional and other quality attributes of food in food quality
evaluation

Gustation Gustation: Introduction and importance of gustation; Structure and


physiology of taste organs- tongue, papillae.
Gustation: Structure and physiology of taste organs- taste buds, salivary
glands.
Gustation: Mechanism of taste perception, Chemical dimensions of basic
tastes- sweet, salt, sour, bitter and umami.
Gustation: Factors affecting taste quality, reaction time, taste modification,
absolute and recognition threshold;
Gustation: Taste abnormalities; Taste measurement. Gustatory pathway

Olfaction Olfaction: Introduction, definition and importance of odor and flavor;


Anatomy of nose, physiology of odor perception., olfactory epithelium,
Olfactory cortex, Mechanism of olfactory cell stimulation
Olfaction: Olfactory abnormalities; Mechanism of odor perception; Odor
classification, chemical specificity of odor, Factors affect odors,
classification of odors
Olfaction: Odor measurement using different techniques – primitive to
recent techniques. Olfactory pathway

Midterm Examination
Sensory Introduction to sensory Methods
Methods
Difference test, Rating test, Sensitivity test, Descriptive test

Basic Presentation of Data, types of tables, graphical presentation of data, Basic concept
statistical about SPSS.
Concept for
data
analysis
Final Examination
Course Assessment: 1. Class Attendance: 7
2. Class test: 15 (Average of three quiz)
3. Presentation & Assignment: 8 + 5
4. Midterm: 25
5. Final: 40

References:
1. Sensory Evaluation, A Practical Hand book, Sarah E. Kemp, Trcey
Hollowood, Joanne Short; Wiley Blackwell.
2. Rao E. S. (2013). Food Quality Evaluation, Variety Books.
3. DeMan J. (2007). Principles of Food Chemistry, 3rd ed., Springer.

Effat Ara Jahan

Lecturer (Senior Scale)

Department of Nutrition and Food Engineering

Faculty of Allied Health Sciences

Daffodil International University

Cell: + 8801672410624

Email: [email protected]

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