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Type A
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Code |
Competences Specific |
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Common |
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Professional |
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Research |
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Type B
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Code |
Competences Transversal |
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Common |
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Type C
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Code |
Competences Nuclear |
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Common |
| Topic |
Sub-topic |
1. Organoleptic quality of food. Introduction to sensory analysis. Definitions and fields of application. Organoleptic quality of foods and relationship with instrumental and sensory measurements.
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| 2. Neurophysiology of perception. Mechanism of perception, senses (sight, smell, taste, hearing and touch). Sensory thresholds, factors affecting perception chain. |
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| 3. Methodological aspects of sensory analysis. Environment, tests, panellist, and statistical analysis. |
3.1. Sensory testing approach: objectives and characteristics of trials. Direction of tests.
3.2 Judges, selection and training.
3.3. Environment in sensory analysis: tasting room, simple preparation and presentation.
3.4. Types of sensory test: affective, discriminatory and descriptive.
3.5 Statistical analysis of sensory experiments.
3.6. Consumer Studies. Methodology, characteristics of panelists. |
| Methodologies :: Tests |
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Competences |
(*) Class hours |
Hours outside the classroom |
(**) Total hours |
| Introductory activities |
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0 |
0 |
0 |
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| Personal attention |
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0 |
0 |
0 |
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(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies
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Description |
| Introductory activities |
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| Personal attention |
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Description |
| Elvira López Tamames
e.lopez.tamames@ub.edu
Department of Nutrition and Bromatology, Faculty of Pharmacy
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Description |
Weight |
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Other comments and second exam session |
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Only call To qualify for the only call, a joint resolution of a case study and a written test about knowledge acquire consisting of 4-6 short answer is compulsory. The test date will be agreed by the Master's coordination Commission. Students wanting to benefit from the only call system must inform teachers and sign a commitment maximum one week after the start of classes. If a student fails the evaluation he will be eligible for re-evaluation. During the exams, all devices that aren't authorized for the test must be switched off and stored. Performing a fraudulent activity during an exam, including material, virtual or electronic support will lead to the failing of the test. With independence of this, taking into account the gravity of the facts, the centre will propose the initiation of disciplinary expedient which will be initiated according to the resolution of the chancellor. |
| Basic |
Anzaldúa-Morales A., La evaluación sensorial de los alimentos en la teoría y la práctica, Zaragoza: Acribia, 1994
Fortin J, Desplancke C., Guía de selección y entrenamiento de un panel de catadores, Zaragoza: Acribia, DL 2001
Ibáñez Moya FC, Barcina Angulo Y. (eds.), Análisis Sensorial de Alimentos: métodos y Aplicaciones, Barcelona: Springer, cop. 2001
Meilgaard M, Civille GV, Carr BT, editors, Sensory evaluation techniques, 2a ed. Boca Ratón: CRC Press, 1991
, Foodnet Base, CRC Ed.,
Sancho Valls J, Bota E, de Castro JJ, Introducción al análisis sensorial de los alimentos, Universidad de Barcelona, 1999
Spence C, Piqueras-Fiszman B, The Perfect meal: the multisensory science of food and dining, Chichester, West Sussex, UK; Hoboken, NJ: Wiley Blackwell, 2014
Cudeiro Mazaira FG, Paladear con el cerebro, Ed. CSIC, 2012
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| Complementary |
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(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |
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