On completion of this subject the student should be able to:
1. Understand the major principles and concepts of quality assurance and their application in the food industry;
2. Understand statistical process control in relation to consistency and stability of food processing operations;
3. Understanding sensory evaluation of foods in relation to human perception and effects;
4. Explain sensory properties of foods;
5. Understand the requirements and methods of sensory evaluation of foods;
6. Conduct sensory analysis and evaluate data
Definitions, principles and purpose of food quality control and quality assurance, quality planning and organization; Characteristics of food quality, sampling; Sensory assessment of foods, theory and practice: experimental designs, selection of test methods, statistical analysis of sensory data; Role of sensory assessment in PNG.
Lawless, H. T., Heymann, H., Sensory evaluation of foods, Springer, New York, USA, 2010.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
