食品感官品評技術這門課程需要理論及實務並進，日後進入業界才會知道如何操作與應用

瞭解感官品評在食品科學上的應用及感官品評技術正確的使用原則

能正確使用感官品評方法的使用時機且熟悉相關的實驗設計及操作方法(描述分析、差異分析及消費者試驗)

能夠利用統計分析(傳統單因子分析及多變量分析)評估三種感官品評方法所產生的數據並且能適當解釋分析結果在食品產業品管、產品研發及行銷的應用

Food sensory evaluation technology This course requires theory and practice and advancement. Only when you enter the industry in the future will you know how to operate and apply it.

Understand the application of sensory evaluation in food science and the correct use principles of sensory evaluation technology

Be able to use the time of using sensory evaluation methods correctly and be familiar with relevant experimental design and operation methods (description analysis, difference analysis and consumer trial)

Able to evaluate the data generated by three sensory product evaluation methods using statistical analysis (traditional single factor analysis and multi-variance analysis) and can properly explain the application of analysis results in food industry quality management, product research and development and marketing

確立一套有系統,可資依循的食品官能品質評估標準:
藉科學性的品評計劃與統計分析,以準確地評估食品的官能品質.

Establish a system-based food functional quality evaluation standard:
Scientific quality evaluation and statistical analysis are used to accurately evaluate the functional quality of food.

劉伯康 莊朝琪 2014 食品感官品評理論與實務。(2014年10月才會有書)。新文京出版社。(修課同學必須必備此書)

Liu Bokang Zhu Chaoqi 2014 Food sensory evaluation and practice. (There will be a book only in October 2014). Xinwenjing Publishing House. (This book must be required for students in the course)