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AN INTRO TO SENSORY ANALYSIS OF FOOD

Speaker: Cheryl Rock, Ph.D., Food Science, CSULB

Description:
Sensory analysis (or sensory evaluation) is a scientific discipline/branch of Food Science that involves statistical analysis and design of experiments using human senses (i.e., sight, smell, taste, touch, and hearing)for the purposes of evaluating consumer products. By analyzing the data recorded, it is possible to make conclusions and assessments of the products being tested. Many food companies have scientists who are dedicated to only sensory testing and evaluation. Sensory evaluation can be used for developing or optimizing new products based on the consumer perception and evaluation of appearance, taste, texture, and flavor which can determine which product can be marketed or commercialized successfully. Come and learn how to make sense about the food you eat!