本課程欲達成之學習目標如下:
1. 了解消費者選擇食物所考量的因素及行為
2. 市場測試對於餐飲產品在商業化的重要性
3. 市場測試的方法
4. 感官品評的概念及方法
5. 不同目的應選用的品評方法
6. 實驗設計及數據分析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。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。
本課程所學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The learning objectives to be achieved in this course are as follows:
1. Understand the factors and behaviors consumers consider when choosing food
2. The importance of market testing for the commercialization of catering products
3. Market testing methods
4. The concept and method of sensory evaluation
5. Evaluation methods that should be used for different purposes
6. The experimental design and data analysis course will introduce commonly used sensory evaluation methods including: simple comparison method, three-point evaluation, ranking method, scoring method, and descriptive analysis. 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 in this course will be applied to 1. Catering ingredient substitution testing 2. Comparing product competitiveness with peers 3. Product launch and revision testing 4. Product identification
此課程包含兩部分: 1. 市場調研了解消費者的認知，乃至於市場測試的方式及2. 產品測試執行時所使用的品評方法及數據分析及解讀。對於餐飲行業而言，分析市場趨勢，市場測試與做產品測試是同等重要。前者包含在商業化之前的需求了解及消費者對於品牌、價格及產品認知上的整合調查，若完整執行將會避免貿然商業化的失敗風險；而後者，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，感官品評也應用餐飲業在開發產品或修正時，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， 期望學生能學得感官品評的技術及針對不同目的所適用的方法。
This course consists of two parts: 1. Market research to understand consumer perceptions and even market testing methods; 2. Evaluation methods and data analysis and interpretation used in product testing. For the catering industry, analyzing market trends, market testing and product testing are equally important. The former includes the understanding of needs before commercialization and the integrated investigation of consumers' perceptions of brand, price and product. If fully implemented, it will avoid the risk of failure of hasty commercialization; while the latter, sensory evaluation is a relatively new field, including Integrated science of psychology, food science, physiology and statistical methods. In addition to its application in food science, sensory evaluation is also used in the catering industry when developing products or modifying them. Sensory evaluation can also be used to modify products to the highest degree of customer acceptance. The course will provide the correct concepts and applications of sensory evaluation, introduce various food sensory evaluation methods and related exercises for consumer evaluation. It is expected that students can learn the techniques of sensory evaluation and the methods applicable to different purposes.
Meilgaard, M., Civille, G. V., & Carr, B. T. 2007 Sensory Evaluation Techniques 4th ed. Florida, USA: CRC Press, Inc.
MELLG AA RD, M., Civil, G. V., & Carr, B. T. 2007 sensory evaluation techniques 4the. Florida, USA: CRC press, Inc.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| MidtermMidterm midterm |
30 | written exam |
| Reports and class performanceReports and class performance reports and class performance |
40 | submit group reports after each workshop |
| Final projectsFinal projects final projects |
20 | including 1. proposal 2. conducting research 3. presentation |
| AttendanceAttendance attendance |
10 |
