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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 |
Factors affecting sensory measurements |
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Week - 4 |
Test methods |
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Week - 5 |
Selection of test method and standard |
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Week - 6 |
Experiment design |
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Week - 7 |
Experiment and analysis processes |
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Week - 8 |
Case studies and results |
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Week - 9 |
Similarity, Equivalence Testing, and Discrimination Theory |
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Week - 10 |
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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