Sensory Evaluation of Food

5.

Panel Management

5.1.

Panelist Recruitment

5.1.1.

Recruitment Sources

5.1.1.1.

Internal Recruitment

5.1.1.2.

External Recruitment

5.1.1.3.

Database Management

5.1.2.

Screening Procedures

5.1.2.1.

Health Questionnaires

5.1.2.2.

Allergy Screening

5.1.2.3.

Medication Effects

5.1.2.4.

Demographic Profiling

5.1.3.

Sensory Screening

5.1.3.1.

Basic Taste Recognition

5.1.3.2.

Odor Recognition

5.1.3.3.

Color Vision Testing

5.1.3.4.

Texture Discrimination

5.2.

5.2.1.

Training Objectives

5.2.1.1.

Method Familiarization

5.2.1.2.

5.2.1.3.

Performance Improvement

5.2.2.

Training for Discrimination

5.2.2.1.

Test Format Practice

5.2.2.2.

Reference Standards

5.2.2.3.

Feedback Provision

5.2.3.

Training for Description

5.2.3.1.

Attribute Recognition

5.2.3.2.

5.2.3.3.

Calibration Exercises

5.2.3.4.

Consensus Building

5.2.4.

Training Evaluation

5.2.4.1.

Performance Metrics

5.2.4.2.

Progress Monitoring

5.2.4.3.

Retraining Needs

5.3.

Panel Performance

5.3.1.

Performance Monitoring

5.3.1.1.

Statistical Measures

5.3.1.2.

Individual Assessment

5.3.1.3.

Panel Consistency

5.3.2.

Quality Assurance

5.3.2.1.

Reference Sample Use

5.3.2.2.

Blind Duplicates

5.3.2.3.

Control Samples

5.3.3.

Feedback Systems

5.3.3.1.

Individual Feedback

5.3.3.2.

5.3.3.3.

Performance Reports

5.4.

Panel Motivation

5.4.1.

Incentive Systems

5.4.1.1.

Monetary Compensation

5.4.1.2.

Non-Monetary Rewards

5.4.1.3.

Recognition Programs

5.4.2.

Retention Strategies

5.4.2.1.

Engagement Activities

5.4.2.2.

5.4.2.3.

Career Development

5.4.3.

5.4.3.1.

5.4.3.2.

Leadership Roles

5.4.3.3.

Conflict Resolution

Previous

4. Sensory Test Methods

Go to top

Next

6. Experimental Design