Sensory Evaluation Guide of Good Practice 1999

Sector: 

Food

Category: 

Quality & Safety

Description: 

Sensory evaluation is used to examine the organoleptic properties of a product. Different methods exist: analytical tests to describe products and hedonic tests to measure their pleasant or unpleasant characteristics. In a highly pragmatic manner, in compliance with standards and procedures that already exist or are currently under development (Afnor, ISO and Cofrac) and according to current scientific knowledge, validated requirements have been developed in the form of a guide of good practice in sensory evaluation. This guide, published in 1999, is a unique tool that forms part of a Quality strategy.

Target groups: 

Students

Training Formats: 

PDF file

Keywords: 

Sensorial analysis; Organoleptic properties; Food quality

Provider - Source: 

ACTIA

Language: 

English

File Attachment: