The sensory analysis module is part of the “Emerging technologies for food processing and preservation course” because this technique allows to evaluate with a qualitative and quantitative approach the sensory perception of a food or beverage, a fundamental aspect for the characterization of a product, the definition of its shelf life and its success on the market. The module lasts 14 hours in which both theoretical and technical-practical aspects of this scientific discipline are addressed.
A course in two phases
As Professor Fosca Vezzulli of the Università Cattolica del Sacro Cuore explains, in the first part we outlined what sensory analysis is, what the main components of the sensory analysis system are, focusing attention on the people who are both the "tools" and the conductors of the analysis, on the places designated for carrying out the tests, the methods and the tools. Subsequently, we explored in depth what perceptions are, and we briefly explored the functioning of the senses, understanding that they too have limits.
«The theoretical part – continues Vezzulli – was accompanied by practical experiences that allowed us to touch and try first-hand how to conduct and how complicated and challenging it is to perform an olfactory training for the recognition of odors, thanks to the use of the famous aromatic standard kit “le nez du vin”; subsequently we proceeded to a gustatory training that allowed the students to explore the 5 gustatory perceptions in different qualitative and quantitative ways in order to understand some fundamental parameters such as thresholds, latency time and persistence of perceptions».
The training culminated with the use of a complex sample, a sweet baked product, verifying how the interaction between taste and smell is essential to perceive the totality of a food and that these are further modulated and completed by the tactile and mechanical perceptions deriving from the structure of the food.
The second half of the course, held at the SensoryLab on the Unicatt campus in Piacenza, gives life to a purely practical approach, allowing students to perform and learn about the different sensory tests applicable to key products for the confectionery sector such as milk substitute vegetable drinks, nut-based spreadable creams and specialty coffees.
The pillar: Emerging technologies for food processing and preservation
The food industry is experiencing a trend of innovation across various sectors, driven by evolving consumer preferences, technological advancements, sustainability concerns, and the need for greater efficiency. Concomitantly, food technology continues to grow to meet consumer demands for safer, more sustainable, and higher-quality food products. The combination of advanced technologies, novel ingredients, and more sustainable food production is crucial in this evolution, promising greater efficiency and innovation across the food industry.