食品感官评价
发布者：赵伟翔
发布时间：2025-03-28
浏览次数：10
食品感官评价（48课时/3学分）
Sensory Evaluation of Food (48 hours/3 credits)
课程描述：
本课程介绍了目前应用于食品行业的不同感官评价方法，包括在评估食品感官特征时需要考虑的基本因素和实践指南。学生会学习风味、味道和口感特征是如何与人体生理学相互作用的，还会以食品科学家的视角为出发点去学习如何从事产品开发、质量保证、及货架期评估等重要的方法和技能。
This course introduces the different sensory evaluation methods currently used in the food industry, including basic considerations and practical guidelines for assessing the sensory characteristics of foods. Students will learn how flavour, taste and mouthfeel characteristics interact with human physiology and will also learn important methods and skills for product development, quality assurance and shelf-life assessment from the perspective of a food scientist.
