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Sensory and rheological qualities of foods

Course Description: Physical properties of food materials, including sensory evaluation (color, taste, odor, and texture) using the senses of taste and perception, along with the study of rheological properties such as viscosity, consistency, and elasticity, and their relationship to the quality of food product manufacturing.
Credits: 2
Objectives of the course :

The course aims to introduce the student to the evaluation of the sensory and rheological properties of various food products and their relationship to the quality of these food products.

Course outputs :

1. He is able to conduct sensory evaluation of various food products.
2. Differentiates between the rheological properties of various food products.
3. It links rheological properties to sensory properties.

Additional information:
  • Last update: 2026-08-26

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