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.


Available languages:  uk1


Educational objectives
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
60 minutes

Preparation time
60 minutes

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.

Additional information



John Schollar

Author's address
NCBE, Science and Technology Centre
University of Reading
Earley Gate

Copyright HOLDER(S)
Copyright © John Schollar 2006


Copyright terms

click on the symbols to come to the explanation page
Attribution required No commercial use without permission No derivative works No endorsement No practical kits without permission Share and share alike