IDENTIFYING DATA 2019_20
Subject (*) SENSORY ANALYSIS OF FOOD Code 13675241
Study programme
Nutrition and Metabolism (2012)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional
Language
Castellà
Department Biochemistry and Biotechnology
Coordinator
BRAVO VÁZQUEZ, FRANCISCA ISABEL
 E-mail montserrat.riu@urv.cat
mariaelvira.lopez@urv.cat
franciscaisabel.bravo@urv.cat
Lecturers
RIU AUMATELL, MONTSERRAT
LÓPEZ TAMAMES, MARIA ELVIRA
BRAVO VÁZQUEZ, FRANCISCA ISABEL
Web http://www.ub.edu/grad/plae/AccesInformePD?curs=2019&codiGiga=569320&idioma=CAT&recurs=publicacio
General description and relevant information Subject taught by the URV. Introduce the student to food assessment techniques through the senses and give these scientific validity.

Competences
Type A Code Competences Specific
  Common
  Professional
  Research
Type B Code Competences Transversal
  Common
Type C Code Competences Nuclear

Learning aims
Objectives Competences

Contents
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.
2. Neurophysiology of perception. Mechanism of perception, senses (sight, smell, taste, hearing and touch). Sensory thresholds, factors affecting perception chain.
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.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
0 0 0
 
 
Personal attention
0 0 0
 
 
(*) 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
Methodologies
  Description
Introductory activities
Personal attention

Personalized attention
 
Personal attention
Description

Assessment
  Description Weight
 
Other comments and second exam session



Sources of information

Basic

Complementary

Recommendations
(*)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.