Unit Code: FIS722

Unit Title: Food Evaluation & Lab

The Unit takes students through important concepts in food evaluation, their usefulness and applications in the field of sensory evaluation, especially in the fisheries post-harvest sector in the Solomon Islands and in the region.

The Unit consists of five (5) fundamental parts; Part 1 covers the study of sensory analysis; Part 2 focuses on sensory characteristics/attributes; Part 3 concentrates on sensory evaluation methods; Part 4 constitutes of topics in quality control and evaluation, and Part 5 looks at experimental design and statistical analysis. Major topics in the Unit include; introduction to food evaluation, physiological and psychological perspectives of the sensory characteristics and attributes, the various types of sensory tests/methods used in food evaluation, reliability of the safety and quality of food, and experimental design and statistical analysis.