Sensory Analysis related to consumer appreciation


  • Provide basic knowledge about sensory science and wine/food assessment.

  • Train student on basic sensory capabilities trough practical activities.

  • Link sensory characteristics with wine/food composition and production practices.


Unit I: Introduction to Sensory Analysis of Food and Beverages

To know the principles of sensory analysis and its application to different foods and beverages.

To assess the chemical, biological, biochemical and physiological processes in the field of agri-food production from the perspective of sensory evaluation.
To relate the importance of the evaluation and organoleptic validation of agri-food products for the development of new products.

Unit II: Physiology of the senses and factors that affect sensory evaluation

To know some physiological and psychological principles that support sensory evaluation methods.
To relate the importance of controlling the variables in the facilities and panelists that may interfere in obtaining reliable sensory data.


Unit III: Types of analysis, tests and methods for qualitative and quantitative sensory evaluation

To identify and apply sensory techniques appropriate for use in product development, quality control, and research activities in food, beverages, and packaging.
To relate the importance of the sensory evaluation process to achieve reliable data.


Unit IV: Use of statistical tools for data interpretation

To apply statistical knowledge and analyze data for a valid interpretation of sensory results.
To know some statistical tools for the interpretation of results.

Unit V: Application of sensory analysis for the development of new products

To apply skills to communicate sensory analysis information at a technical level.
To describe a problem associated with the agri-food sector using a language of agronomic sciences and basic sciences applied to sensory evaluation.
To develop sensory evaluation groups and implement methodologies for product development.


Coordinated by: