CONTENTS:-
Section I: Sensory Science-General:
1. Introduction and Importance of Sensory Science.
2. Sensory Characteristics and Factors Effecting Sensory Evaluation.
Section II: Organisation and Functioning of Sensory System:
3. Structural and Functional Organisation of Nervous System in Man.
4. The Human Sensory Organs-Structure and Organisation.
5. Digestive System, Associated Glands, Sensory Pleasure, Metabolic Control of Food Intake and Sensory System.
6. Mechanism of Sensory Perception.
7. Techniques in analysis of Brain Functioning, Neural Processes and Cognitive Science.
8. Sensory Perception, Cognition, Memory and Consciousness-the Philosophy and Science.
Section III: Sensory Evaluation Set-up and Techniques of analysis:
9. Sensory Evaluation Programme.
10. Methods and Sensory analysis.
11. Analysis of Colour and Appearance.
12. Evaluation of Aroma.
13. Analysis of Texture.
14. Evaluation of Taste and Overall Quality.
15. Statistical Analysis in Sensory Evaluation.
16. Application of Sensory Evaluation.
