食品感官评定Food Sensory Evaluation课程号（Course code）：10018 课程名称（Course name）：食品感官评定 Food Sensory Evaluation学时（Hours）：33学分（Credits）：2.0先修课程（Prerequisite courses）：概率论与数理统计、物理化学、食品化学内容简介：（包括课程性质、课程内容、课程教学目的三部分内容）本课程是本科食品质量与安全专业的一门专业选修课以及食品科学与工程专业的一门学科基础选修课。其主要内容包括：食品感官评定的基础（生理及心理基础）、食品感官评定的条件（客观和主观条件）、食品感官评定的方法（差别检验、描述性分析、情感检验）、食品感官评定的应用（质量控制、产品研发等方面的应用及主要食品与食品原料的感官检验要点）及食品感官评定的仪器测定（电子鼻、电子舌等仪器的基本原理与应用）等。通过本课程的学习，使学生充分理解和掌握食品感官评定的基本原理、基本技术和基本研究方法，了解和认识各类食品的主要感官性质，为食品生产、新产品研发、品质评价以及食品科学研究提供有效技术手段。 Course description:（includingthree parts: course nature, course content and teaching objective）The course is a major elective course of food quality and safety specialty and a fundamental optional course of food science and engineering. Its main contents include the basis of food sensory evaluation (the basis of the physiology and the psychology), the requirement of food sensory evaluation (objective condition and subjective condition), the method of food sensory evaluation (differential test, descriptive analysis, emotional inspection), the application of food sensory evaluation (quality control, product research and development, sensory inspection points of the main food and food materials), the instrumental determination of food sensory evaluation (the principle and application of electronic nose and electronic tongue), and the like of food sensory evaluation. By learning this course, students will grasp the basic principle, technology and research methods of food sensory evaluation, and they also will learn and understand the sensory property of various types of food. All above can provide effective means for food production, new product development, the quality assessment and food science research. 推荐教材/参考书目：1. 韩北忠，童华荣主编.食品感官评价. 第一版.北京：中国林业出版社,20092．（美）H.斯通,J.L.西特著,陈中,陈志敏等译.感官评定实践.第一版.北京：化学工业出版社,20073. 张晓鸣.食品感官评定.第一版.北京: 中国轻工业出版社,20104. 汪浩明.食品检验技术（感官评价部分）.第一版.北京：中国轻工业出版社,20095. 徐树来,王永华.食品感官分析与实验.第二版.北京: 化学工业出版社,2009