99853 - Sensory Analysis and Food Preferences

Learning outcomes

The student will know the basic elements of sensory evaluation, will distinguish methods and rules for quality evaluation from methods and rules for the evaluation of acceptability and appreciation. In addition, you will know the basic elements for the delivery of a sensory test, the rules and variables to be considered for the recruitment of subjects (juries of tasters/ tasters expert/ or consumers). Among the transversal skills will be learned the concepts of correctness and sharing of the sensory lexicon.

Course contents

SENSORY EVALUATION OF FOODS AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi

• Introduction of the Professor, overview of the course objectives and topics, lesson schedule, teaching materials, and final exam procedures
• Introduction to sensory analysis and historical background
• Sensory perception:
• The nature of stimuli
• Smell (with readings and exercises)
• Taste (with exercises)
• Touch (with exercises)
• Sight (with exercises)
• Hearing (with case studies)
• Sensory synesthesia (module 1) vs. crossmodal correspondences (module 2)
• Artificial Intelligence (AI) and sensory analysis
• Sensory methods (discriminative methods; descriptive methods; affective methods)
• Psycho-attitudinal personality traits: questionnaires and scales

SENSORY ANALYSIS EXERCISES ON FOOD AND RELATED STATISTICAL ANALYSES [codice 96560] - Modulo 2 – Dott.ssa Matilde Tura

• introduction of the Professor, overview of the course objectives and topics, lesson schedule, teaching materials, and final exam procedures
• basic elements of statistical analysis
• exercises on the recognition and perception of sensory stimuli
• crossmodal correspondences (module 2) vs sensory synesthesia (module 1)
• ethical aspects in sensory analysis
• practical exercises and lectures on the application of sensory methods (discriminative tests: practical exercises and data analysis, descriptive tests: practical exercises and data analysis, affective tests: practical exercises and data analysis)

Readings/Bibliography

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

Normally it will be indicated in the presentations but, in case of doubt, you can ask the Professors what are the sections/ pages necessary for the preparation of the exam for each text reported.

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2021, Milano.

L. Mannina, M. Daglia e A. Ritieni “La chimica e gli alimenti - Nutrienti e aspetti nutraceutici”, Editore CEA, Zanichelli (Bologna), 2023.

Lesson material provided by the teacher in digital format through Virtual.

Teaching methods

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

Lectures and practical exercises.

Given the activities and teaching methods used (exercises in computer labs and laboratories), attendance for this course requires all students to complete Modules 1 and 2 in e-learning format, as well as participate in Module 3, which provides specific training on health and safety in study environments. Information on the dates and attendance procedures for Module 3 can be found in the dedicated section of the degree program website.

Assessment methods

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

Assessment of learning will be based on a written qualifying exam (passed with a minimum grade of 18/30) consisting of short-answer questions (maximum 2 lines) covering basic course concepts, sensory methodologies, and sensory data processing, and on an oral exam with questions on the topics covered in the syllabus.

The written exam consists of 10 questions with corresponding answers. The answers may be partially or entirely incorrect. The student must identify the incorrect part of each answer and underline it (maximum 1 point), then provide a corrected version of the answer in no more than two lines (maximum 2 points), using appropriate terminology. Each question is worth 3 points, for a total of 30 points.

The grade of the written exam constitutes a partial assessment and is valid only for the specific exam session in which it is taken. If the written exam is passed, the student may take the oral exam during the same session. The oral exam assesses the student’s ability to apply acquired knowledge and to make the necessary logical and deductive connections. Key criteria for determining the final grade include: adequate knowledge of course topics and exercises presented during lectures (available on the “Virtuale” platform), proper use of language and terminology, and critical thinking skills.

Students may reject the grade of either the written exam or the overall evaluation and retake the full exam in a subsequent session.

The weighted average will be calculated by averaging the grades from the written and oral exams, with the written exam accounting for 1/5 of the final grade.

Note: The exam includes an integrated and simultaneous assessment of the topics covered in both modules (Module 1 – Prof. Gallina Toschi and Module 2 – Dr. Matilde Tura).

Students with specific learning disorders (SLD) or temporary/permanent disabilities are strongly encouraged to contact the University support service in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/en ). The office will provide the students with any necessary accommodations, which must be submitted for approval to the course instructor at least 15 days in advance. The instructor will assess the appropriateness of the accommodations in light of the learning objectives of the course.

Teaching tools

SENSORY EVALUATION OF FOOD AND PREFERENCES [code 96560] - Module 1 - Prof.ssa Tullia Gallina Toschi and exercises on sensory analysis of food and statistical processing [code 96560] - Module 2 - Dr Matilde Tura

Teaching in presence: video projector and presentations .ppt lessons; practical exercises: panel room and sensory laboratory equipped.

Office hours

See the website of Tullia Gallina Toschi

See the website of