Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste. In schools it provides an ideal opportunity for students to evaluate and give feedback on their dishes, test products and experimental designs.
The precise way in which sensory evaluation is conducted, along with the different tests and sensory language used, needs to be taught. This will help students to understand the process and develop their sensory vocabulary. It also means that students will record and generate evaluative feedback to support their work.
Sensory evaluation can be used to:
- compare similarities/differences in a range of dishes/products;
- evaluate a range of existing dishes/food products;
- analyse food samples for improvements;
- gauge responses to a dish/product, e.g. acceptable v unacceptable;
- explore specific characteristics of an ingredient or dish/food product;
- check whether a final dish/food product meets its original specification;
- provide objective and subjective feedback data to enable informed decisions to be made.
This online resource comprises:
- 1 x Teachers' guide;
- 1 x The senses and food PowerPoint presentation;
- 1 x Umami PowerPoint presentation;
- 9 x photocopiable worksheets;
- 2 x posters (as PDFs);
- 17 x Excel templates - these allow students to record, model and display their results easily and accurately.
The Teachers' guide: