Food Quality Control & Sensory Evaluation

This course aims to provide students with sound knowledge regarding quality management; and to increase their understanding of and appreciation for quality. The purpose of such emphases is to qualify our students to effectively contribute in any food quality control system in food industry. Students are expected to design a QC plan and conduct its activities. Moreover, sensory evaluation of food is an important technique that employs human subjects as a measurement tool. This is important because the perception and acceptability of sensory quality of foods cannot be measured without using human senses. However, in this course students are expected to design and conduct different sensory analysis methods for different food commodities, and report results