Food Inspection Technology (Sensory Evaluation Part)

Author: Wang Haoming
Publisher:
Publishing Time: Not available
Features: Food sensory evaluation, as an emerging discipline, has gradually developed and matured over the past half-century with the advancement of modern physiology, psychology, statistics, and other disciplines. It is an interdisciplinary and marginal field. The content of this book includes an introduction, the physiological and psychological foundations of food sensory evaluation, the principles of good practice in sensory evaluation, the content and techniques of sensory evaluation, the analytical methods of sensory evaluation, and the identification methods of several common foods. This textbook strives to emphasize theory while highlighting techniques, with the aim of cultivating technical applied talents. This book can be used as a textbook for majors such as light industry and food, food nutrition and testing, and food quality and safety. It can also serve as a reference book for scientific and technical personnel in food quality supervision, various food enterprises, and administrative departments.