EFS - Sensory Evaluations Microlesson

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Sensory Evaluations

What do our senses have to do with our food?

Quick Glance: Sensory Evaluations

Want to be a food taster? Now that you have a better understanding of how our senses work and how they are related to the development of food, we are going to look at sensory evaluations. There are three types of sensory evaluations that we will look at in the module ahead. You will also understand the need for quality control in our food development and systems. By the end of this module, you might want to be a food taster yourself or at least find out more about the entire process.

Explore: Quality Control

Quality control. What does that mean?

There are many different aspects to developing and creating a new food item. One of the most important items is the assessment of quality. Consumers think if they look at a food item, they can tell if it is good or not. But, it is much more than that. An important factor is that the food item is free from harmful bacteria, parasites or chemicals is on many consumers’ minds. However, consumers really care about taste, quality, texture, and cost. These items can be measured and evaluated. This measurement helps to ensure quality control.

 

arrow.png Reasons for Quality Control

Click through the tabs below to learn about them.

 

Sensory Panel Evaluations

Challenge

So, how do our senses play a role in what we eat? Try the challenge below to test your knowledge.

 

Takeaway: What Is Your Takeaway?

Ever wonder what it would be like to be a Food Sensory Evaluator? Takeaway.png 

There are several job listings for this type of field. Most applicants are required to hold a 4 year (Bachelor’s degree) in Science or Food Science. Most applicants make $17-$20 an hour. That can average $35,000-$40,000 a year for this salaried job. Here is what you can expect on an average day!

Responsibilities

  • Gather and organize technical data files, including ensuring completeness of data input
  • Conduct basic sensory testing and data analyses
  • Conduct basic wet chemistry experiments
  • Maintain laboratory environment, equipment, references, and instrumentation
  • Schedule, organize, and administer sensory and taste tests in the on-site Sensory lab
  • Conduct basic beverages analyses

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