This course is designed to give an overview of sensory evaluation. Students will understand the reasons why tests can be set up in some ways and not in others. The latest state-of-the-art techniques are explained clearly along with the theory behind the tests so that the sensory professional can see why tests are set up in specific ways. From this base, students involved in this class can modify and custom-design techniques specific to the product being tested. From the fundamental knowledge and analytical skill learned in the class, students will be able to alter the test method to apply in the hospitality industry for testing new menu or replacing new ingredients.This course is designed to give an overview of sensory evaluation. Students will understand the reasons why tests can be set up in some ways and not in others. The latest state-of-the-art techniques are explained clearly along with the theory behind the tests so that the sensory professional can see why tests are set up in specific ways. From this base, students involved in this class can modify and custom-design techniques specific to the product being tested. From the fundamental knowledge and analytical skill learned in the class, students will be able to alter the test method to apply in the hospitality industry for testing new menu or replacing new ingredients.
感官品評是一個相對新的領域，包含心理學、食品科學、生理學及統計方法的整合科學。除了在食品科學的應用之外，感官品評也應用在許多產業做最後品質的把關，如織品業及造紙業。餐飲業在開法產品或修正時，也可以利用感官品評將產品修正到顧客接受最高的程度。課程將提供感官品評的正確觀念及應用， 介紹各種食品感官品評的方法和消費者品評的相關練習， 期望學生能習得感官品評的技術。
課程將介紹常使用的感官品評方法包含：簡單對比法、三點品評、順位法、評分法、描述分析及消費者品評。每一個品評方法，均會搭配實作，參與課程同學將有能力針對所欲分析的產品，選取最適合的品評方式，並實際執行測試，將結果分析後作為課程報告。所學的的知識及技術將可應用於1. 餐飲原料取代測試 2. 與同業比較產品競爭性 3. 產品上市及修正測試 4. 產品辨識。
Sensory evaluation is a relatively new field that encompasses the integrated science of psychology, food science, physiology, and statistical methods. In addition to its application in food science, sensory evaluation is also used in many industries for final quality control, such as the textile industry and paper industry. When developing or modifying products, the catering industry can also use sensory evaluation to modify the product to the highest level of customer acceptance. The course will provide the correct concepts and applications of sensory evaluation, introduce various food sensory evaluation methods and related exercises of consumer evaluation, and hope that students can acquire the techniques of sensory evaluation.
The course will introduce commonly used sensory evaluation methods including: simple comparison method, three-point evaluation, ranking method, scoring method, descriptive analysis and consumer evaluation. Each evaluation method will be paired with practice. Students participating in the course will be able to select the most suitable evaluation method for the product they want to analyze, and actually perform the test, and analyze the results as a course report. The knowledge and techniques learned will be applied to 1. Catering ingredient substitution testing 2. Comparing product competitiveness with peers 3. Product launch and revision testing 4. Product identification.
Meilgaard, M., Civille, G. V., & Carr, B. T. 2007 Sensory Evaluation Techniques 4th ed. Florida, USA: CRC Press, Inc.
Meilgaard, M., Civille, G. V., & Carr, B. T. 2007 Sensory Evaluation Techniques 4th ed. Florida, USA: CRC Press, Inc.
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