In this UC students will acquire knowledge and skills in the area of sensory evaluation and reometry of foods , and the importance of its application in food companies as tools to use in developing new products and quality control.
Students will develop knowledge in theoretical and practical aspects, which enable them to develop work in this area according to legislation, including implementation of sensory evaluation panels, programming and execution of tests, interpretation and discussion of results. This UC It also aims to show students the relationship between the different sensory attributes and reometric analysis, following the acquisition of knowledge in the field of rheological characterization of foods.
Importance of sensory analysis and reometry in quality parameters;
The senses and attributes (appearance, taste, aroma , flavour , texture): the mechanism of perception of sensations;
Implementation of a laboratory: defining objectives, type of tasters, man as a measuring tool, type of test, analysis conditions , treatment of the results ;
Reometric data analysis and relationship with sensory evaluation and nutritional value;
Sensory evaluation and analytical methodologies : electronic tongue, electronic nose , electronic iris, olfactometry, data processing systems .
Simulatorsof chewing process. Importance of viscosity in salivary chewing process. Technological strategies and rheologic modification for specific groups of consumers . Accreditation according to ISO17025: 2005.The certification of regional products.
Case studies: Sensory evaluation of oils and reometry. The day – to-day activities of a company dedicated to sensory analysis of food products.