The use of sensory evaluation techniques in food product development at key stages 3 and 4 of design & technology
conference contributionposted on 2006-05-08, 13:50 authored by B.M. Pratt
The use of a range of technical, symbolic and other means of representation for sensory evaluation contributes to high quality product development in the Food industry. Use of sensory evaluation techniques adapted from industrial practice would contribute to pupils' achievement of higher levels of attainment particularly in Attainment target 3: Planning & Making. Existing educational resources for such techniques are reviewed in the context of recent industrial developments in sensory evaluation. The author's resource pack, based on recent industrial developments, is described. Trialling with two teacher groups of the resource pack will be reported on in the Autumn of 1994.
- IDATER Archive
CitationPRATT, B.M., 1994. The use of sensory evaluation techniques in food product development at key stages 3 and 4 of design & technology. IDATER 1994 Conference, Loughborough: Loughborough University
Publisher© Loughborough University
NotesThis is a conference paper.