courses
- Over the years, the Sensory Laboratory has acquired strong expertise in the organisation and management of courses which include both theoretical and practical activities. The courses promote:
- The development of the ability to analyse, recognise, and describe sensory stimuli taking into account different aspects of the food product (appearance, odour, flavour, and texture).
- The increase of the knowledge about both scientific methods and working procedures applied in sensory analysis and sensory sciences.
All courses are held by FEM Sensory Laboratory staff, which has collected many years of experience in teaching in the field of sensory sciences at both academic level (undergraduate and master's degrees) and specialised levels.
Main topics
- Sensory analysis
- Consumer science
- Statistical methods for sensory and consumer science
- Correlation methods between sensory and instrumental data
Students alternate between:
- Group works performed in the Teaching Room: Up to 48 participants are guided in the evaluation of samples in model and real products prepared in the adjacent Sample Preparation Laboratory. This activity includes the comparison and the discussion of proposed stimuli (basic taste, oral physical sensations, odour and flavour).
- Individual works performed in the Individual Evaluation Laboratory: up to 22 participants at the same time evaluate in blind conditions samples aimed to compare the sensory abilities of the participants.
Examples
2013 Summer School ITN CORNUCOPIA "Introduction to Sensory Analysis" (40h).2013 Summer School for graduate students of Viticulture and Oenology, University of Trento/Udine “Sensory Analysis”.
2012 Course "Introduction to Sensory Analysis" for students of Higher Professional Education of Tione di Trento (Italy; course for Senior Technician for Cooking and Catering).2012 and 2006 Invited lectures in training courses organised by the Italian Sensory Science Society (SISS): "The use of perceptual maps in the development, optimisation and enhancement of foodstuffs" (University of Florence, Italy; 2012) and "Application of the methods of sensory analysis of food products" (University of Catania, Italy; 2006).
2013 Summer School ITN CORNUCOPIA "Introduction to Sensory Analysis" (40h).2013 Summer School for graduate students of Viticulture and Oenology, University of Trento/Udine “Sensory Analysis”.
2012 Course "Introduction to Sensory Analysis" for students of Higher Professional Education of Tione di Trento (Italy; course for Senior Technician for Cooking and Catering).2012 and 2006 Invited lectures in training courses organised by the Italian Sensory Science Society (SISS): "The use of perceptual maps in the development, optimisation and enhancement of foodstuffs" (University of Florence, Italy; 2012) and "Application of the methods of sensory analysis of food products" (University of Catania, Italy; 2006).
C O N T A c t u s
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
