Defining sensory and sensory sciences; Physiology of
sense organs and basics of taste and olfactory perception; Physiological and
psychological aspects of sensory evaluation; Need of sensory science, sensory
evaluation methods similar and different; Type of sensory evaluation methods
(discrimination tests, consumer acceptability, hedonic scale and descriptive
sensory evaluations); Relationships between processing technology and sensory
properties of products. Statistical analysis of sensory data and interpretation;
recruitment and qualification of sensory judges; training of panels, sampling
procedures; physiological and psychological errors; Sensory evaluation of
specific dairy products.
- Teacher: Seifu Birhanu