1 sensory - FDSC 4100 SENSORY EVALUATION OF FOODS Robin...

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FDSC 4100 S ENSORY E VALUATION OF F OODS Robin Dando, PhD 247 Stocking Hall Ph: 607-254-3319 email: [email protected] TAs: Anita Chang, [email protected] Ghadeer Makki, [email protected] Office Hours - Tues/Thur 3-4 - Mon/Wed 1-2 Stocking Hall Gallery (outside the Dairy Bar)
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W HAT SHOULD I EXPECT FROM THIS CLASS ?
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W HAT IS S ENSORY E VALUATION ? Sensory Evaluation: A scientific discipline used to evoke , measure , analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing. A set of measurement procedures. A way to reduce uncertainty and risks in decisions A way to insure cost-efficient delivery of new products with high consumer acceptability
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Product Research Marketing Sales Legal Services Quality Control Engin./ Process devel. Purchasing I NTERACTING D EPARTMENTS : U. S. F OODS AND C ONSUMER P RODUCTS I NDUSTRIES Manufacturing Marketing Research Sensory Evaluation Packaging/ Design Safety/ toxicology
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T HE C ENTRAL D OGMA The sensory test method chosen must fit the objectives of the research question. Specifics Appropriate panelists must be selected for the test (Consumers/users for affective tests and screened, trained personnel for descriptive and discrimination tests.) Inappropriate questions must NOT be asked of those panelists (Consumers should not be asked for descriptive information. Trained panelists should not be asked about their likes and dislikes)
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