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 goals for this course are as follows:
1. Understand the factors and behaviors that consumers consider when choosing food
2. The importance of market testing to the commercialization of catering products
3. Market testing methods
4. Concept and method of sensory evaluation
5. Evaluation methods that should be selected for different purposes
6. The experimental design and data analysis course will introduce commonly used sensory product evaluation methods including: simple comparison method, three-point product evaluation, horizontal method, rating method, and description analysis. Each product evaluation method will be combined with the work. Students participating in the course will be able to identify the products they want to analyze, choose the most suitable product evaluation method, and actually perform the test, and then analyze the results and report it as a course.
The knowledge and techniques learned in this course will be applied to 1. Replacement test of catering raw materials 2. Comparison with products with synchronized industries 3. Product listing and correction test 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 includes two parts: 1. Market research understands consumers' knowledge, and even market testing methods and 2. Product evaluation methods and data analysis and interpretation used during product testing. For the catering industry, analyzing market trends, market testing is equally important as product testing. The former includes the understanding of demand before commercialization and the integrated survey of consumers' brand, price and product awareness. If fully executed, the failure of commercialization will be avoided; while the latter, sensory evaluation is a relatively new field, including Integrated science of psychology, food science, physiology and statistical methods. In addition to the application of food science, sensory evaluations are also applied. When developing products or correcting products, sensory evaluations can also be used to correct products to the highest degree of customer acceptance. The course will provide correct concepts and applications of sensory evaluation, introduce various food sensory evaluation methods and related practices of consumer product evaluation, and hope 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.
M eh LG AA RD, M., civil, G. V., & Carr, B. T. 2007 sensory evaluation techniques of 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 |
