DIU-BLC
Sensory Evaluation (Spring 21)
0%
Previous
Course data
Introduction To NFE 417
Welcome Speech
Course Outline, Course Assessment & Book References
Announcements
Week-1 (Lesson 1& 2 on Introduction to Sensory Evaluation
Forum-1 (Learning from Lesson 1 & 2)
Week-2 (Lesson 3 & 4 on Introduction to Sensory Evaluation & Gustation)
Sense of Taste
Quiz-1
Week-3 (Lesson 5 & 6 on Gustation)
Forum-2 (Learning from Lesson 5 & 6)
Week-4 (Lesson 7 & 8 on Olfaction)
Mechanism of Olfaction
Week-5 (Lesson 9 & 10 on Olfaction and Color)
Questions?? (Olfaction)
Quiz-2
Mid-Term Examination, Spring 2021
Mid-Term Examination, Spring'2021
Week-6 (Lesson 11 & 12 on Color & Texture)
Color-Use of Spectroscopic Technique
Week-7 (Lesson 13 & 14 on Texture)
Texture-A Sensory Attribute
Week- 8 (Lesson 15 & 16 on Sensory Test Methods)
Quiz-3
Forum-4
Tests- sensory
Week-9 (Lesson 17 & 18 on Sensory Test Methods)
Assignment
Presentation
Scaling and Ranking Tests
Week-10 (Lesson 19 & 20 on Basic Statistical Concepts and Methods & Planning of Sensory Project)
Analysis of Variance (ANOVA)
Week-11 (Lesson 21 & 22 on Planning of Sensory Project)
Final Assessment, Spring'21
Assessment-1
Assessment-2
Next
DIU-BLC
Side panel
Guidelines
For Teachers
For Students
Search
Close
Search
Toggle search input
Log in
Username
Password
Remember username
Forgot Password?
Log in
Create new account
Site Navigation
NFE 417 (NA-211)
Home
Skip to main content
Course info
Home
Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Spring 21
NFE 417 (NA-211)
Summary
Sensory Evaluation (Spring 21)
Teacher:
Nasima Akter
Skill Level
:
Beginner