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Week - 1
|
Introduction to sensory analysis |
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Week - 2
|
Human senses in gastronomy |
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Week - 3
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Factors affecting sensory measurements |
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Week - 4
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Test methods |
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Week - 5
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Selection of test method and standard |
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Week - 6
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Experiment design |
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Week - 7
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Experiment and analysis processes |
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Week - 8
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Case studies and results |
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Week - 9
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Similarity, Equivalence Testing, and Discrimination Theory |
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Week - 10
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Texture Evaluation |
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Week - 11
|
Color and appearance perception |
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Week - 12
|
Preferences and acceptance |
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Week - 13
|
Sensory analysis in consumer perception |
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Week - 14
|
Data interpretation |
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