Food Science and Technology | NPTEL Week 4
Автор: Shikha Sharma
Загружено: 2026-02-16
Просмотров: 31
Описание:
This is a live interaction session for the NPTEL course "Food Science and Technology" offered by IIT Kharagpur. This session is a discussion regarding Significance of Sensory Organs: Sensory organs and their role, Sensory modalities, Sensory impact on consumer behaviour; Anatomy and Functions of Taste and Smell: Anatomy and cellular function of tongue and nose, Perception generation of smell and taste, Role of adaptation and mixture suppression in sensory, Retronasal smell; Sensory Evaluation Methods: Objective and Subjective evaluation, Discrimination tests, Descriptive analyses, Affective testing, Consumer acceptability; Psychophysics of Sensory Perception: Threshold detection and discrimination in sensory evaluation, Factors affecting sensory measurements, Sensory panel, Sensory facilities; Novel Techniques in Sensory Evaluation: Mechanism and application of e-tongue & e-nose, Acoustic characteristics of foods and sensory evaluation, Face expression and eye-tracking techniques.
#nptel #nptelcourse #foodscienceandtechnology #agriculture
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