本課程內容講授包含感官品評三個重要的方法(描述分析、差異分析及消費者試驗)，進一步講授多變量分析(主成分分析、部分最小平方法及喜好性地圖等)分析感官品評的數據並其在品管、產品研發及行銷的應用。藉由實際操作使學生能夠正確了食品感官品評技術，日後進入業界才會知道如何操作與應用。The content of this course teaches three important methods of sensory evaluation (descriptive analysis, difference analysis and consumer trial), and further teaches multivariate analysis (primary component analysis, partial minimum square method and preference map, etc.) to analyze the data of sensory evaluation and Its application in quality control, product research and development and marketing. Through actual operations, students can correctly understand the food sensory evaluation technology, and only when they enter the industry in the future will they know how to operate and apply it.
1. 教科書
劉伯康 莊朝琪 食品感官品評：理論與實務（第二版） 新文京出版社
作者：劉伯康、莊朝琪 出版社：新文京開發
語言：繁體中文 ISBN：9789864301188 出版日期：2016/02/20
2. 自編講義
1. Textbook
Liu Bokang, Zhu Chaoqi Food Sensory Review: Theory and Practice (Second Edition) Xinwenjing Publishing House
Author: Liu Bokang, Zhu Chaoqi Publishing House: New Wenjing Development
Language: Traditional Chinese ISBN: 9789864301188 Publication date: 2016/02/20
2. Self-edited lectures
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
30 | |
| 期末報告期末報告 Final report |
30 | |
| 小考及作業小考及作業 Tips and Works |
20 | |
| 平常成績平常成績 Normal achievements |
20 |
