2568 - 餐飲官能品評 英授 Taught in English
Principles of Sensory Evaluation of
教育目標 Course Target
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.
參考書目 Reference Books
Meilgaard, M., Civille, G. V., & Carr, B. T. 2007 Sensory Evaluation Techniques 4th ed. Florida, USA: CRC Press, Inc.
Meilgaard, M., Civile, G. V., & Carr, B. T. 2007 Sensory Evaluation Techniques 4th ed. Florida, USA: CRC Press, Inc.
評分方式 Grading
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無評分方式資訊 No grading information |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2568
- 學分 Credit: 0-3
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上課時間 Course Time:Thursday/2,3,4[M214]
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授課教師 Teacher:汪淑台
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修課班級 Class:餐旅系4
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選課備註 Memo:不開放輔系與推廣部學生隨班附讀
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