Quantitative sensory evaluation of food
Students use quantitative techniques to compare the taste and other properties of different brands of chocolate. The same principles can also be applied to the evaluation of other types of food.
Students will gain experience and understanding of some of the sensory evaluation techniques used in the food industry.
Pre-knowledge and skills required by students
Time taken in lesson
Specialist equipment and materials required
Chocolate samples: you need at least three different types to compare.
Context where originally used
With a wide range of ages, including younger children in the UK.
NCBE, Science and Technology Centre
University of Reading
Copyright © John Schollar 2006