| Summary: | From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods.� The manual includes introductory information, such as report formats (both academic and industrial), as well as a series of eleven full-length lab exercises suitable for a three-hour laboratory period.� There are also four shorter exercises suitable for a� traditional class period, and one group exercise suitable for a semester project in descriptive analysis and terminology building.� Correct use of graphs, tables and statistics is emphasized in several sections.� Each exercise includes both a student section and one for instructors and teaching assistants, which features detailed instructions with supplies, equipment, preparation procedures, ballots and data sheets.� Each instructor section also includes keys to successful execution, which cover common mistakes and important details, designed to give the students the maximum opportunity for a rich learning experience.� A group of statistical problem sets is included to reinforce common statistical analyses used with sensory data.� Methods encountered include discrimination, descriptive, affective/hedonic, scaling, thresholds, panelist screening, shelf life and consumer questionnaires.� Critical thinking and discussion questions are emphasized above and beyond the rote learning of a specific procedure.� For classes that may be offered to less advanced students, suggestions are made in the instructor sections on how the exercise or report can be simplified.� The exercises were compiled and refined over two decades and used in an upper level course in sensory testing at Cornell University.
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