Course: Advanced Sensory Analysis of Foods (1508-401)

Persons:

• Dr. Michael Czerny (verantwortlich)

Type of Course:

lecture with exercise and practicals

In-Class Hours Per Week:

4

Contents:

• Physiology of human senses and their interactions (Cross-modality matching)
• Interactions of sensorially-active components (SAC) with human receptors
• Establishment and training of sensory panels
• Sensory tests for foods and packagings,
• Validation and evaluation and sensory tests
• Analysis of SACs (GC/olfactometry, Taste Dilution Assays, GC/MS/O, HPLC/MS, HPLC/UV, …)
• Occurrence and generation of SACs
• Practical tutorials

Literature:

Busch-Stockfisch M.: Sensorik in der Produktentwicklung und Quali-tätssicherung. Behr´s Verlag, 2010.
Belitz H.-D., Grosch W., Schieberle P.: Lehrbuch der Lebensmittelche-mie. 6. Auflage, Springer, 2008, Kapitel 5.

Location:

Hohenheim

Module:

• 1508-400 Advanced Sensory Analysis of Foods (compulsory)