Training Course:Sensory Evaluation of Food ProductsSchool/Trainer:The American University in Cairo
Cairo, Egypt
Course Format: Classroom | E-learning | Virtual Class | Online/Live | On-site/In-house | Blended | Self-paced
Course Description:
'' This course consists of two lectures and one laboratory session per week. It investigates the nutritional, chemical, physical, and sensory properties of foods in relation to preparation procedures. It will present sensory characteristics of foods and assessment of color, texture, and flavor. The course will give the student the ability to apply sensory testing of foods, practice different types of sensory tests, and understand errors in sensory testing. It will assess the best environment for sensory testing and procedures of sensory testing, measurements and scales. Statistical analysis of sensory data such as discrimination tests, descriptive tests, hedonic tests, affective tests will also be discussed.
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Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.aucegypt.edu/
Phone:20.2.2615.1000, 20.2.2794.2964
School Address/Venue(s):
New Cairo Campus: AUC Avenue, P.O. Box 74 New Cairo 11835, Egypt.
Tahrir Square Campus: 113 Kasr El Aini St., P.O. Box 2511, Cairo, 11511, Egypt.
Jobs & Resumes: Cairo
Houses & Roommates: Cairo
Travel Agencies: Cairo
Search other schools for Sensory Evaluation of Food Products training resources.
Other training courses offered by The American University in Cairo:
Analytical Chemistry
Industrial Chemistry
Thermodynamics
Clinical Chemistry
Archaeological Chemistry
Applied Food Microbiology
Food Safety Assurance
Beverage Manufacturing
Food Additives
Food Fermentation
Food Analysis
Religions of the World
Computers and their Applications
Programming
Information Technology
Data Structures and Algorithms
Digital Logic Design
Computer Organization and Assembly Language Programming
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
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