The course has the following main objectives:
- development of methodological skills for the analytical evaluation of the organolpetic profile of food; integration of analytical and sensorial data; critical discussion of integrated data
- development of a basic knowledge on multifactorial perception of food
- methodologies in data analysis and visualization, related to sensorial aspects
- discussion of the main parameters affecting the sensorial perception, and its measurement.
Basic knowledge of food chemistry and taste/flavour compounds
The course will provide an innovative support to the sensorial and
organoleptic assessment of food products, with a focus on molecular gastronomy. In particular, the course will explore the most advanced integrated approaches of sensorial and chemical analysis, based on statistical-chemiometric methodologies, and open source database. The information 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.
Slides, report and scientific papers will be made available to the students.
An updated list of books on the market will be provided during the course.
Class teaching. Case-study reporting
Written test with multiple choice answers followed by an oral exam on a topic of choice.