Sensory Science Science of Quality perception 食品质量学 食品品质学
Sensory Science Science of Quality perception 食品质量学 食品品质学
Sensory science research areas • Methods: Sensory and Data Analytical - Sensory profiling method development - Sensometrics/ Qualimetrics development • Product: Sensory properties - Sensory-chemical/physical relationships - Sensory-technological relationships - Sensory-microbiological relationships • Person: Perception and cognition - Perception as information processing - Sensory interactions in food perception - Physiological and psychological factors
Sensory science research areas • Methods: Sensory and Data Analytical - Sensory profiling method development - Sensometrics/ Qualimetrics development • Product: Sensory properties - Sensory-chemical/physical relationships - Sensory-technological relationships - Sensory-microbiological relationships • Person: Perception and cognition - Perception as information processing - Sensory interactions in food perception - Physiological and psychological factors
Sensory science research areas METHODS - Sensory profiling - Sensometrics PERSON Perception & Cognition PRODUCT Sensory properties
Sensory science research areas METHODS - Sensory profiling - Sensometrics PERSON Perception & Cognition PRODUCT Sensory properties
Sensory science The futur e • Research These three research areas will continue as 1995-1998 I) Continues in a FØTEK3 project in collaboration with 4 companies II) Continues mainly through students projects (incl. Total 6 Ph.D. students) and collaboration projects (3 applications written and sent in 1998) III) Stronger emphasis will be placed on Perception and Cognition of foods. 1½ research project started. Two applications written and sent in 1998. • Resources We need to have more research scientists for strengthening area III in line with the IAB recommendations in 1996 and 1997. Overview
Sensory science The futur e • Research These three research areas will continue as 1995-1998 I) Continues in a FØTEK3 project in collaboration with 4 companies II) Continues mainly through students projects (incl. Total 6 Ph.D. students) and collaboration projects (3 applications written and sent in 1998) III) Stronger emphasis will be placed on Perception and Cognition of foods. 1½ research project started. Two applications written and sent in 1998. • Resources We need to have more research scientists for strengthening area III in line with the IAB recommendations in 1996 and 1997. Overview
营养？ 安全？ 保质期？ 口感？ 综合性、交叉性学科？
营养？ 安全？ 保质期？ 口感？ 综合性、交叉性学科？