Topic outline

  • Topic 1

    INTRODUCTION TO SENSORY TECHNIQUES

  • Topic 2

    SENSORY ATTRIBUTES AND THE WAY WE PERCEIVE THEM. ANATOMY, PHYSIOLOGY AND FUNCTIONS OF TASTE AND SMELL

    • Topic 3

      SENSORY ANALYSIS - OVERVIEW OF METHODS AND FIELDS OF APPLICATION

      • Topic 4

        PRINCIPLES OF GOOD PRACTICES, CONTROLS FOR TEST ROOM PRODUCT AND PANEL

        • Topic 5

          TYPES OF DISCRIMINATION TESTS, DESCRIPTIVE ANALYSIS AND PREFERENCE TESTING. HEDONIC SCALING: QUANTIFICATION'S OF ACCEPTABILITY

          • Topic 6

            INSTRUMENTAL SENSORY TESTING IN THE FOOD INDUSTRY: OPTICAL SENSORS AND ELECTRONIC EYES

            • Topic 7

              INSTRUMENTAL SENSORY TESTING IN THE FOOD INDUSTRY: ELECTRONIC NOSES

              • Topic 8

                INSTRUMENTAL SENSORY TESTING IN THE FOOD INDUSTRY: MECHANICAL TEXTURE ANALYSIS OF FOOD

                • Topic 9

                  CHROMATOGRAPHIC METHODOLOGIES: COMPOUNDS OF COLOR ISSUES

                  • Topic 10

                    CHROMATOGRAPHIC METHODOLOGIES: COMPOUNDS FOR ODOR ISSUES

                    • Topic 11

                      ANALYTICAL METHODOLOGIES: PHENOLIC COMPOUNDS RELATED TO TASTE ISSUES

                      MODERNIZED BY NETCHEM

                    • Topic 12

                      SENSORY QUALITY: METHODOLOGIES AND APPLICATIONS

                      • Topic 13

                        INSTRUMENT - SENSORY RELATIONSHIP 

                        • Topic 14

                          • Topic 15

                            • Topic 16

                              • Topic 17

                                • Topic 18

                                  • Topic 19

                                    • Topic 20

                                      • Topic 21

                                        • Topic 22

                                          • Topic 23