HSN223- Sensory Evaluation of Food

Description

This document contains all content covered in weeks 1-11 of HSN223, summarised in an easy to follow reference. This document has been typed in an easily understandable, and simplified way. The content has been categorised weekly, which helps you isolate the content required for the weekly quizzes. Specific topics covered in this document include: - Sensory Evaluation - Principals of Good Practice - Introduction to Flavour - Difference/Discrimination test - Measuring Responses - Descriptive Analysis and Rapid methods - Hedonic (Affective) testing - Sensory Marketing - Qualitative and Quantitative research - New Directions in taste research Additionally, this document contains easy ways to memorise important information using mnemonics and examples, which are all beneficial for exams.