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 to properly explain the application of analysis results in food industry quality management, product development and marketing. This course has several characteristics.
1. Theory and practice are important, and provide some new thinking directions and suggestions from the industry in the evaluation and operation of sensory quality.
2. Combining history and the real environment, from the perspective of Chinese thinking, gives sensory evaluations different comments to scientifically evaluate
3. A large number of sensory evaluation ISO international standard specifications and latest foreign research
4. Strengthen the many philosophical concepts involved in sensory evaluation to help readers build correct concepts and correct errors
5. Basic and advanced, providing readers with different learning purposes
6. Specially emphasize consumer testing, hoping to break many past misconceptions in the industry (professional product reviewers are the king and consumer testing is very simple and other misconceptions)
7. There are many charts and topics to help readers think and learn
Ch1 Sensory Essence Definition, History and Development
Ch2 Food Sensory Product Review Content Architecture and Its Application
Physiological and psychological basis of sensory characteristics and taste evaluation of Ch3 food
Ch4 sensory evaluation environment condition setting principles and product evaluation type and training
Principles of Ch5 sensory sample processing, experimental design and statistical analysis
Ch6 difference analysis test
Ch7 Consumer Test
Ch8 description 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 Zhu Chaoqi. 2016. Food sensory evaluation and practice (second edition). Xinwenjing Publishing House. (This book must be prepared for students in the course. Please do not buy wrong rice yellow leather)
http://www.books.com.tw/products/0010707590
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
25 | 期中考試為第14周 |
| 專題製作與報告專題製作與報告 Special topic production and reporting |
25 | 分組進行實作與報告 從第15周開始 第17周要進行報告 |
| 參與度參與度 Participation degree |
15 | 缺課一次扣15分 請假扣8分 上課睡覺滑手機等扣5分 |
| 作業作業 Action |
20 | 包含紙本作業及一個影帶作業 |
| 反思紀錄反思紀錄 Reflection Record |
15 | 每兩周繳交一次 |
