食品科学与技术哲学博士-感官评估

感官评估使用的测试方法可提供有关如何通过感官感知产品的信息。在食品工业中，感官知觉对食品质量的重要性得到了广泛的认可，这对此类专家提出了要求。像其他定量学科一样，感官评价试图提供精确的测量结果。但是，由于数据是从非常可变的人类那里收集的，因此感官评估研究提出了特殊的挑战，因此需要统计技术。人类判断和感知的基本原理也很重要，并鼓励学生参加行为科学课程。康奈尔大学提供有关感官评估的独特课程和研究机会，研究项目主要在三个主要领域进行。方法研究旨在提高感官测试的可靠性和有效性。以产品为中心的研究使用感官分析来衡量
Sensory evaluation uses test methods that provide information on how products are perceived through the senses. The importance of sensory perception to food quality is widely appreciated in the food industry, providing a demand for such specialists.Like other quantitative disciplines, sensory evaluation attempts to provide precise and accurate measurements. Yet, because the data are collected from human beings, who are notoriously variable, sensory evaluation studies pose a special challenge, and statistical techniques are necessary. Basic principles of human judgment and perception are also important, and students are encouraged to take courses in the behavioral sciences. Cornell offers a unique range of courses and research opportunities in sensory evaluation.Research projects are conducted in three main areas. Methods research is aimed at providing improvements in the reliability and validity of sensory tests. Product-focused research uses sensory analysis to measure the success of variations in product processing or ingredients. Basic research on perception and human judgment advances our understanding of sensory function.