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本課程有幾個特色
1.理論與實務並重，具體提供產業界在感官品評操作上一些新的思考方向與建議
2.結合歷史與現實環境，以華人的思考角度，給予感官品評科學不同的詮釋
3.大量使用了感官品評ISO國際標準規範及國外最新研究
4.強調感官品評所涉及到的許多哲學概念，幫助讀者構建正確觀念與修正錯誤見解
5.基礎與進階並重，提供給不同學習目的的讀者
6.特別強調消費者測試，希望打破產業界許多過去的錯誤認知 (專業型品評員才是王道及消費者測試很簡單等錯誤觀念)
7.圖表與習題眾多，幫助讀者思考與學習

Ch1感官品評定義、歷史與發展
Ch2食品感官品評內容架構及其應用
Ch3食品感官特性及品評的生理與心理基礎
Ch4感官品評環境條件設置原則與品評員類型與培訓
Ch5感官品評樣品處理與實驗設計和統計分析原則
Ch6差異分析試驗
Ch7消費者測試
Ch8描述分析試驗

The course of food sensory evaluation technology requires both theory and practice. 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 correctly use the timing of sensory evaluation methods and be familiar with relevant experimental design and operation methods (descriptive analysis, difference analysis and consumer testing)

Be able to use statistical analysis (traditional single factor analysis and multivariate analysis) to evaluate the data generated by the three sensory evaluation methods and be able to appropriately interpret the application of the analysis results in quality control, product development and marketing in the food industry. This course has several features.
1. Pay equal attention to theory and practice, and provide the industry with some new thinking directions and suggestions on sensory evaluation operations.
2. Combine the historical and realistic environment, and give different interpretations of sensory evaluation science from a Chinese perspective.
3. Extensive use of ISO international standards for sensory evaluation and the latest foreign research
4. Emphasizes many philosophical concepts involved in sensory evaluation to help readers construct correct concepts and correct wrong opinions.
5. Pay equal attention to basics and advanced levels, providing readers with different learning purposes
6. Special emphasis is placed on consumer testing, hoping to break many past misconceptions in the industry (professional tasters are king and consumer testing is simple, etc.)
7. There are many charts and exercises to help readers think and learn.

Ch1 sensory evaluation definition, history and development
Ch2 food sensory evaluation content structure and its application
Physiological and psychological basis of Ch3 food sensory properties and evaluation
Ch4 sensory evaluation environmental condition setting principles and taster types and training
Ch5 sensory evaluation sample processing and experimental design and statistical analysis principles
Ch6 differential analysis test
Ch7 consumer testing
Ch8 Descriptive Analysis Test

劉伯康 莊朝琪。2016。食品感官品評理論與實務(第二版)。新文京出版社。(修課同學必須必備此書 請勿買錯 米黃色書皮)
http://www.books.com.tw/products/0010707590

Liu Bokang Zhuang Chaoqi. 2016. Food sensory evaluation theory and practice (2nd edition). Shin Bunkyo Publishing House. (This book is a must-have for students taking the course. Please do not buy the wrong one with a beige cover)
http://www.books.com.tw/products/0010707590