First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
FOOD EVALUATION AND SENSORIAL ANALYSIS
AGN1030335, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
FOOD SCIENCE AND TECHNOLOGY
AG0064, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD EVALUATION AND SENSORIAL ANALYSIS
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2018-AG0064-000ZZ-2017-AGN1030335-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge GIOVANNA LOMOLINO AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 6.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
9 Commissione a.a. 2019/20 01/12/2019 30/11/2020 LOMOLINO GIOVANNA (Presidente)
LANTE ANNA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
CURIONI ANDREA (Supplente)
8 Commissione a.a. 2018/19 01/12/2018 30/11/2019 LOMOLINO GIOVANNA (Presidente)
LANTE ANNA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
CURIONI ANDREA (Supplente)
7 Commissione a.a. 2017/18 01/12/2017 30/11/2018 LOMOLINO GIOVANNA (Presidente)
LANTE ANNA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
CURIONI ANDREA (Supplente)

Syllabus
Prerequisites: The student have to know the chemical composition of foods and food technologies. In particular, he/she should be aware of the major technological transformations of the food and the concept of total quality, as the sum of partial quality (technological, nutritional, Healthy, service, microbiological etc.). In fact, it is through the sensory analysis that the consumer can judge the acceptability of a product.
Target skills and knowledge: The student have to acquire knowledge on the physiology of the senses, as a means of analysis, and the ability to measure the perceptions and convert them into objective data by descriptive and discriminant tests.
Using the concept of concordance and contrast, some studies will be conducted for pairing food and drink. Sensory exercises will be carried out in the classroom, during which different foods will be tasted and evaluated.
Examination methods: To be defined
Assessment criteria: The final evaluation will take into account the capabilities of discussion of the topics covered by the program and the ability to address and resolve some sensory issues through the use of appropriate tests.
Course unit contents: The course contents are divided into 6 CFU, as follows:
2CFU:
physiology of the senses, the smelling molecules, aroma and flavour, natural and artificial; sensory analysis and the meaning of food quality.
2CFU:
consumer science, and the places of sensory analysis; sensory tests (descriptive and discriminant). The panel tab with the sensory parameters. The occasional and trained panel. The pairing test.
2 CFU:
Sensory exercises will be conducted on food and beverages (eg, wine, coffee, chocolate, honey, oil, etc.).
Planned learning activities and teaching methods: The course consists of class teaching, educational visits and exercises.
Teaching: the majority of the course will be held in the classroom where the main theoretical concepts of sensory analysis will be treated .
-Educational visits: visits to places where sensory analysis is performed on foods; visit to rooms structured for sensory analysis.
Exercises: some foods will be studied in terms of sensory analysis, through descriptive and discriminatory tests.
Additional notes about suggested reading: Slides of lesson
Mirco Marconi, Daniele Fajner, Gianni Benevelli, Giuseppe Nicoli, DENTRO AL GUSTO, arte, scienza e piacere nella degustazione. Bologna: Edagricole, 2007.
Sebastiano Porretta, ANALISI SENSORIALE E CONSUMER SCIENCE. Pinerolo: Chiriotti Editore, 2000.
Textbooks (and optional supplementary readings)