103年第2學期-2568 餐飲官能品評 課程資訊
This course is designed to give an overview of sensory evaluation. Students will understand the reasons why tests can be set up in some ways and not in others. The latest state-of-the-art techniques are explained clearly along with the theory behind the tests so that the sensory professional can see why tests are set up in specific ways. From this base, students involved in this class can modify and custom-design techniques specific to the product being tested. From the fundamental knowledge and analytical skill learned in the class, students will be able to alter the test method to apply in the hospitality industry for testing new menu or replacing new ingredients.