本課程已於 2015-03-11停開

103年第2學期-2568 餐飲官能品評 課程資訊

課程分享

選課分析

本課程名額為 30人,已有5人選讀,尚餘名額25人。

評分方式

評分項目 配分比例 說明

授課教師

汪淑台

教育目標

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.

課程資訊

參考書目

Meilgaard, M., Civille, G. V., & Carr, B. T. 2007 Sensory Evaluation Techniques 4th ed. Florida, USA: CRC Press, Inc.