School of Agriculture
"Where You Can Find The Best Agricultural Knowledge, And Hope You the Best Wishes In Our Campus"
0603784 Olive oil Sensory Evaluation
Course Description :

This course will cover the importance of olive oil sensory evaluation; the preparation and proper conditions needed for conducting the sensory evaluation tests such as sensory laboratory and other facilities according to the International Olive Oil Council Standards. The different methods used in the sensory evaluation as well as the statistical analysis of the results will also be included. In the practical part of this course, sensory evaluation tests will be performed on olive oil according to the several International Olive Oil Council Standards focusing on the positive attributes such as fruity, bitterness and pungency as well as the negative attributes including fusty, musty heated, rancid, and metallic.

Department :Nutrition and Food Technology
Program :Master in Food science and Technology
Course Level :Master
Course Outline :
Olive Oil Sensory Evaluation (0603784) ILO's.doc