LAN5831 - Sensorial Analysis of Food

Credit hours

Instructor
Marta Helena Fillet Spoto

Objective
Develop sensory assessment methods, enabling students to use sensory analysis in the area of food, using a computerized analysis system.

Content
Introduction to Sensory Analysis; Discriminative Methods; Descriptive: Free Profile, ADO; Affective Methods: Hedonic and CATA

Bibliography
1) LAWLESS, H.T., HEYMANN, H. Sensory Evaluation of Food - principles and practices. New York: Springer, 2010.
2) MEILGAARD, M., CIVILLE, G.V., CARR, B.T. Sensory evaluation techniques. 5th Ed. CRC Press, Inc. 600p. 2016. (Disponível na biblioteca central - ESALQ. Localização: ISBN - 9781482216905, chamada: 664.07 M513s5 110586).
3) MEULLENET, J.; XIONG, R.; FINDLAY. Multivariate and Probabilistic Analyses of Sensory Science Problems. Iowa: Blackwell Publishing, Inc. 256p. 2007.
4) NÆS, T., BROCKHOFF, P.B., TOMIC, O. Statistics for Sensory and Consumer Science. West Sussex: John Wiley, Inc 300p. 2010.
5) O’MAHONY, M. Sensory evaluation of food. Statistical methods and procedures. Marcel Dekker. Inc. 487p. (Disponibilizado pela professora em formato pdf apenas para seu uso acadêmico).
6) STONE, H., SIDEL, J.L. Sensory evaluation practices. 4rd. Academic Press, Inc. 438p. 2012.
Complementares:
7) DELARUE, B. J. LAWLOR, R. MICHELL. Rapid Sensory Profiling Techniques and Related Methods. Applications in New Product Development and Consumer Research. Langford Lane, Kidlington: Woodhead Publishing Limited, Inc. 555. 2015.
8) GRANATO D., ARES, G. Mathematical and Statistical Methods in Food Science and Technology. Chichester: John Wiley, Inc. 536p. 2014.
9) LÊ, S., WORCH, T. Analyzing Sensory Data with R. Boca Raton: CRC Press Taylor & Francis Group, Inc. 374p. 2015.
10) VARELA P., ARES, G. Novel Techniques in Sensory Characterization and Consumer Profiling. Boca Raton: CRC Press Taylor & Francis Group, Inc. 416 p. 2014.