To educate the principles and concepts of sensory evaluation and quality control of horticultural produce.
TOPIC 1 - Sensory importance,Methods, panel selection,laboratory and Role of human senses:
Importance and methods of sensory analysis .Requirements of sensory evaluation laboratory; Organizing sensory evaluation programme;Panel selection and training.Analysis for various sensory characters . Appearance, taste, smell, colour, texture and flavour. Role of human senses:1) Eye/Sight 2) Ear/Hearing 3) Skin/Feeling/Touch 4) Taste Buds/Taste, 5)Olfactory Epithelium/
Smell Different tests for sensory evaluation - Detection, threshold and dilution tests. –Subjective tests:discrimination, descriptive, affective; Flavour profile and tests; Ranking tests.Role of sensory evaluation in product optimization. Sensory analysis for consumer evaluation.Designing of experiments. Interpretation of results.Methods of sensory evaluation of different food products. Designing of experiments. Handling and interpretation of data.Relationship between objective and subjective methods. Computer-aided sensory evaluation.Concept of quality: Quality attributes- physical, chemical, nutritional, microbial, and sensory;their measurement and evaluation; instrumental vis-à-vis sensory methods for testing quality.Functions and methods of quality assessment of fruits and vegetable products. Specifications for finished products.Microbial spoilage- Food poisoning- Control measures Food laws and Quality control. Prevention of Food Adulteration (PFA), FSSAI, ISO accreditation. EurepGAP Certification, SQF 1000, SQF 2000. HACCP, other standards and theirimportance in Quality Control. GAP, GMP, GLP. Organic Certification.
Procedure for sensory analysis. Identification of basic taste, odour, texture and colour. Determination of threshold activity. Hedonic testing. Testing of individual and overall quality by ranking. Optimizing a product by sensory analysis. Hi-tech laboratory methods for quality control. Physico-chemical analysis of fresh material and finished products. Microbial load on samples. Quality estimation in processed material through FSSAI estimations. Estimation of nutritive value of fruits and vegetables: Carbohydrate, proteins, fat, vitamins, minerals etc.Analysis of processed products for fibre, flavonoids, vitamins, carotenoids, glucosinolates, fats ,antioxidants etc. Visit to incubation centres of food processing and food parks.Procedure forsetting up of a processing unit registration and licensing of processing unit with FSSAI. Familiarizing with codex standards.