Food Safety and Quality Assurance

  1. Sensory Evaluation
    1. Role in Quality Assurance
      1. Sensory Attributes of Food
        1. Linking Sensory and Analytical Data
          1. Consumer Acceptance
          2. Types of Sensory Tests
            1. Discriminative Tests
              1. Triangle Test
                1. Duo-Trio Test
                  1. Paired Comparison
                    1. Two-out-of-Five Test
                    2. Descriptive Analysis
                      1. Flavor Profiling
                        1. Texture Profiling
                          1. Quantitative Descriptive Analysis
                            1. Sensory Spectrum Method
                            2. Affective/Consumer Tests
                              1. Hedonic Rating
                                1. Preference Testing
                                  1. Acceptance Testing
                                    1. Just-About-Right Scales
                                  2. Sensory Panel Management
                                    1. Panelist Selection
                                      1. Screening Procedures
                                        1. Selection Criteria
                                        2. Training and Calibration
                                          1. Training Programs
                                            1. Calibration Procedures
                                              1. Performance Standards
                                              2. Panelist Performance Monitoring
                                                1. Performance Metrics
                                                  1. Feedback Systems
                                                    1. Ongoing Training
                                                  2. Facility and Environmental Controls
                                                    1. Sensory Booth Design
                                                      1. Booth Requirements
                                                        1. Isolation Considerations
                                                        2. Lighting and Temperature Control
                                                          1. Lighting Standards
                                                            1. Temperature Requirements
                                                              1. Air Quality
                                                              2. Sample Preparation and Presentation
                                                                1. Preparation Procedures
                                                                  1. Serving Protocols
                                                                    1. Coding Systems

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                                                                6. Quality Assurance and Quality Control

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                                                                8. Food Microbiology and Laboratory Analysis