上海交通大学：《食品感官评定》课程教学大纲（Sensory Evaluation of Food）.pdf_大学文库

课程教学大纲课程基本信息(Course Information) 课程代码学分 (Course Code) FS322 学时 (Credit Hours) (Credits) 2.0 *课程名称 (中文)《食品感官评定》 (Course Name) (英文)(Sensory Evaluation of Food)) 课程性质 (Course Type 专业选修课Subject Elective 授课对象食品科学与工程专业 (Tareet Audience For undergraduate and graduate students majored in food science and technology 授课语言 (Language of Instruction 双语教学bilingual instruction 开课院系农业与生物学院食品科学与工程系 (School) Department of Food Sci.&Tech.,School of Agricultural Biology 先修课程《合品化学》，《牛物化学》，《数理统计》等 (Prerequisite) Food Chemistry""Biochemist "Mathe calStatistics"and so on 授课教师赵大云深程树址 (Instructor) (Course Webpage) 课程性质：食品感官评定是在食品理化分析的基础上，集心理学、生理学、统计学的知识发展起来的一门学科。该学科不仅实用性强，灵敏度高，结果可靠，而且解决了一般理化分析所不能解决的复杂的生理感受问题。该课程是食品科学程专业和食品质量与安全专业的一门重要的专业基础课教学目标：阐述食品风味的化学基础，感官鉴评的生理学基础，食品的识别技巧 *课程简介(Description) 鉴评员的选聘与培训，鉴评的环境条件，方法的选定与结果分析，以及大量的应用实例，从简明的实用的角度出发，全面地介绍各种食品感官鉴评方法。用32 学时的时间高度概括地介绍食品感官鉴评的基本概念、研究范畴、核心要素、官鉴评方法等，通过介绍食品感官鉴评与其它食品学科的最基本识和相关的沿应用，激发学生对食品科学的浓厚兴趣，提高学生的专业理论水平，尤其是通过一段时间的专业理论知识的学习后，综合应用这些理论知识的实际应用能力。 The field of has grown rapidly in recent years.Now itholds 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 *课程简介(Description) 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 ctory receptor gene super family.Advances in statistical methodology have ensometrics meetings are now vigorous and well-attended annual events.And yet,some things stay the same.Sensory testing will always

1 课程教学大纲课程基本信息（Course Information）课程代码（Course Code） FS322 *学时（Credit Hours） 32 *学分（Credits） 2.0 *课程名称（Course Name）（中文）《食品感官评定》（英文）(Sensory Evaluation of Food) 课程性质 (Course Type) 专业选修课 Subject Elective 授课对象（Target Audience）食品科学与工程专业 For undergraduate and graduate students majored in food science and technology 授课语言 (Language of Instruction) 双语教学 bilingual instruction *开课院系（School）农业与生物学院食品科学与工程系 Department of Food Sci. & Tech., School of Agricultural & Biology 先修课程（Prerequisite）《食品化学》，《生物化学》，《数理统计》等 "Food Chemistry", "Biochemistry", " Mathematical Statistics " and so on 授课教师（Instructor）赵大云课程网址 (Course Webpage) *课程简介（Description）课程性质：食品感官评定是在食品理化分析的基础上，集心理学、生理学、统计学的知识发展起来的一门学科。该学科不仅实用性强，灵敏度高，结果可靠，而且解决了一般理化分析所不能解决的复杂的生理感受问题。该课程是食品科学与工程专业和食品质量与安全专业的一门重要的专业基础课。教学目标：阐述食品风味的化学基础，感官鉴评的生理学基础，食品的识别技巧，鉴评员的选聘与培训，鉴评的环境条件，方法的选定与结果分析，以及大量的应用实例，从简明的实用的角度出发，全面地介绍各种食品感官鉴评方法。用 32 学时的时间高度概括地介绍食品感官鉴评的基本概念、研究范畴、核心要素、感官鉴评方法等，通过介绍食品感官鉴评与其它食品学科的最基本知识和相关的前沿应用，激发学生对食品科学的浓厚兴趣，提高学生的专业理论水平，尤其是通过一段时间的专业理论知识的学习后，综合应用这些理论知识的实际应用能力。 *课程简介（Description） 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 acumn, genetic equipment,sensory capabilities,and of course,different preferences.Humar 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 expanded to reflect the advances in,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 nders anding of that topicor method.In many chapte rs w have gone 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 ersity level.All the major sensory te including di ,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 pr with worked examples. 课程教学大纲(Course Syllabus) 1.知识体系：要求掌握以结构和反应为主的化学基本原理，以及与生命、材料、能源等学科和领域的关系及其应用。 2。能力培养：(1)清晰思考和用语言文字准确表达的能力：(2)发现、分析和解决问题的能力：(3)批判性思考和创造性工作的能力：(4)与不同类型的人作共事的能力：(5)至少一种外语的应用能力：(6)终生学习的能力以及组织管理能力和获取整理信息的能力◆ 3.素质培养：刻苦务实、视野开阔、精勤进取。 *学习目标(Learning Outcomes) This course attempts to equip students with the skills necessa y to conduc objective assessment of foods sensory quality.After learning of the course students are expected to understand the principles of physiology, psychology reaction evoked by food and measurement upon which methods of sensory evaluation are based:to interpret those responses to products as pe erceived through the senses of sight, mell,touch,taste,and hearing;to be able to formulate test objectives,recommend an appropriate test methodology for addressing the test objectives, statistically analyze sensory data,draw conclusions and make 2

2 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. 课程教学大纲（Course Syllabus） *学习目标(Learning Outcomes) 1．知识体系:要求掌握以结构和反应为主的化学基本原理，以及与生命、材料、能源等学科和领域的关系及其应用。 2．能力培养：（1）清晰思考和用语言文字准确表达的能力；（2）发现、分析和解决问题的能力；（3）批判性思考和创造性工作的能力；（4）与不同类型的人合作共事的能力；（5）至少一种外语的应用能力；（6）终生学习的能力以及组织管理能力和获取整理信息的能力* 3．素质培养：刻苦务实、视野开阔、精勤进取。 This course attempts to equip students with the skills necessary to conduct objective assessment of foods sensory quality. After learning of the course, students are expected to understand the principles of physiology, psychology reaction evoked by food and measurement upon which methods of sensory evaluation are based; to interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing; to be able to formulate test objectives, recommend an appropriate test methodology for addressing the test objectives, statistically analyze sensory data, draw conclusions and make