SENSOMICS AND FOOD DESIGN

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.