Content (Syllabus outline)

ISO standards; Sensory vacabulary.
Sensory analysis: Definition, history, importance. Sensory and organoleptic analysis. General testing conditions. 
Sensory perception
Senses: taste, odour, appearance, hearing and type. 
Sensory receptors. Perception. Recognition. Adaptation. Fatigue. Basic tastes: sweet, sour, salt, bitter, umami, metallic taste.
Factors aaffecting the perception of taste.
Sensory properties: appearance, colour, odour, taste, aroma, texture.

General requirements. 
Sensory laboratory: Requirements for a sensory laboratory: size, ventilation, temperature, boxes, equipment, materials. Time for assessing. Number of sessions.
Samples: preparation, coding, number, repetitions. Neutralization. Test solutions. 
Sensory assessors: Consumers. Sensory panel. Training of assessors. Panel leader. 

Sensory methods
Tests of sensitivity. 
Hedonic tests.
Difference tests: paired comparison test, triangular test, duo-trio test, two-out-of-five-test and »A« not »A« test. Definition, application, procedure, assessors, analysis and interpretation of results.
Methods using scales:  Rating, Grading, Ranking, Classification, Scoring.
Descriptive analysis: Definition, application, training and checking the assessors. Ability of description. Descriptor: establishing, importance. Descriptive tests: flavour profile, quantitative descriptive analysis, texture profile, sensory spectrum, free-choice profiling. 

Prerequisites

Completed colloquium is required for the final exam.