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Sensory Evaluation of Foods


This course will cover the importance of sensory evaluation of food in research and development as well as quality control purposes; the preparation and proper conditions needed for conducting the sensory evaluation tests. The different methods used in the sensory evaluation as well as the statistical analysis of the results will also be included. In the practical part of this course, sensory evaluation tests will be performed on selected local fresh and/or processed foods including some traditional foods.

Academic Year

fourth year


Created at 1/2/2013 4:27 PM by Mohammed Saleh
Last modified at 2/18/2015 2:00 PM by SRDO Admin