SENSOMICS AND FOOD DESIGN
Learning outcomes of the course unit
The course has the following main objectives:
- use of technical Language and dedicated terminology for sensorial analysis
- critical understanding and elaboration of sensorial and organoleptic data/information
- use of sensorial information in a multidisciplinary context for product design and valorization
Basic food chemistry
Course contents summary
The course will provide a basic knowledge on the sensorial and organolpetic assessment of food products. In particular, the organoleptic quality of food - taste, colour, flavour - will be described, methodologies and principles of measure and understanding will be reported, and the main factors affecting taste/flavour perception will be considered. The informtion achieved will be used for a critical evaluation of selected case-studies, and used to better understand the sensorial innovation in food design.
DENTRO AL GUSTO
ARTE, SCIENZA E PIACERE DELLA DEGUSTAZIONE
Marconi M.; Nicoli G.; Fajner D.; Benevelli G.
Class teaching. Case-study reporting
Assessment methods and criteria
Written test with multiple choice answers.