上海交通大学：农业与生物学院食品科学与工程专业《食品感官评定》课程教学大纲.pdf_大学文库

(英文300-500字) The field of senso sciene has grown rapidly in recent years.Now it holds an eminent asa venue for research test methods (among many other topics) Knowledge of t intricate cellular processes in chemoreception,as well as their genetic basis has undergo nothing less than a revolution.culminating in the award of the Nobel Prize to Buck and Axel 2004 for their discovery of the olfactory receptor gene super family.Advances in statisti methodology have accelerated as well Sensom And yet.some things stay the ill alwa come with varying degrees of acumen,training,experiences,differing genctic equipmer sensory capabilities,and of course,different preferences.Human foibles and their associat error variance will continue to place a limitation on sensory tests and actionable results 课程简介（英effective application of sensory test methods.This book has been expanded to reflect 文) dvances in methodologies,theory.and analysis that have transpired in the last 15 years.Th (Description) chapters are now divided into numbered subsections.This may be of assistance to educators w nay wish to assign only certain critical sections to beginning students.In some of the openi sections instructors will find suggestions about which sections are key for fundan in of that hod.In many chapters we have on out on a limb specified a "recommended procedure."In cases where there are multiple options for procedu analysis.we usually chose a simple solution over one that is more complex. This course attempts to be comprehensive vet understandable to all students at the univers level.All the major sensory test methods are illustrated and discussed,including discriminati descriptive and tive te chaptersare topc such as threshold me-intensity methods,similarity testing,color,texture,sensory quality control,qualitat research methods,consumer test methods and questionnaires,shelf life testing an introduction multivariate statistical techniques,and strategic sensory research.The statistical append orovides basic instruction in the common statistical analyses for sensory evaluation with work 课程目标与内容(Course objectives and contents) 了解并认识食品感官评价的发展历史和现状，培育跟踪现代食品感官学科发展趋势和前沿技术的方法及技巧：掌握食品感官评价的生理基础、良好操作规范以及方法技术体系，掌握其在食品加工中的应用。(A3) 理解该课程与生命、材料等学科和领域的关系及其应用：并提高团队协价课程目标解决问题的能力。(B2,B4 Course Objec 提升学生严谨学术研究、思考和表达能力，树立批判性思维和辩证思想：能够在食品与生活关系中理解并遵守工程职业道德和规范，理解应承担责任。(C3,D1) 毕业要求指标毕业要求指标点点与课程目标课程目标

*课程简介（英文）（Description）（英文 300-500 字） The field of sensory science has grown rapidly in recent years. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. And yet, some things stay the same. Sensory testing will always involve human participants. But humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Although methods continue to evolve, appreciation of the core principles of the field is the key to effective application of sensory test methods. This book has been expanded to reflect the advances in methodologies, theory, and analysis that have transpired in the last 15 years. The chapters are now divided into numbered subsections. This may be of assistance to educators who may wish to assign only certain critical sections to beginning students. In some of the opening sections instructors will find suggestions about which sections are key for fundamental understanding of that topic or method. In many chapters we have gone out on a limb and specified a “recommended procedure.” In cases where there are multiple options for procedure or analysis, we usually chose a simple solution over one that is more complex. This course attempts to be comprehensive, yet understandable to all students at the university level. All the major sensory test methods are illustrated and discussed, including discrimination, descriptive, and affective tests. Some chapters are devoted to special topics, such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples. 课程目标与内容（Course objectives and contents） *课程目标 (Course Object) 1．了解并认识食品感官评价的发展历史和现状, 培育跟踪现代食品感官学科发展趋势和前沿技术的方法及技巧；掌握食品感官评价的生理基础、良好操作规范以及方法技术体系，掌握其在食品加工中的应用。（A3） 2．理解该课程与生命、材料等学科和领域的关系及其应用；并提高团队协作解决问题的能力。（B2， B4） 3．提升学生严谨学术研究、思考和表达能力，树立批判性思维和辩证思想；能够在食品与生活关系中理解并遵守工程职业道德和规范，理解应承担的责任。（C3，D1）毕业要求指标点与课程目标课程目标毕业要求指标点