Dimple Singh-Ackbarali|Rohanie Maharaj
Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago
University of Trinidad and Tobago|University of Trinidad and Tobago
paper discusses comprehensive practical training delivered students university classroomon sensory evaluation used determine acceptability food products report presents studentsused training sensory evaluation methods analysis applied improving predicting acceptabilityof new innovative products developed students exposed trained performing majorsensory test methods including discrimination descriptive affective tests also exposed exerciseswhich involved physically setting test area presenting samples coded properly displayedcollating data sensory evaluation questionnaires statistical analysis data collated use results ofthe analysis make decisions product acceptability improvement students successfully applied trainingand able get feedback specific food characteristics products could improved butwere also able conclude products presented panelists acceptable panelists ahighly positive attitude towards eating products even purchasing become available themarket since appropriate statistical analysis applied different sensory evaluation methods used ofthe different products valid information conclusions prove product quality acceptability gatheredand presented product development marketing departments food beverage company thatmay wish adopt produce products