The course is a basic introductory course on the concepts of quality control and sensory evaluation of foods. The objectives of the course are the understanding and adoption of proper approach to the theory of quality concerning the integration of products from the beginning (built-in quality).

The course combines theory with exercises in order to effectively cover the basic concepts of food quality control and sensory evaluation. Also, key assessment and control tools of food quality and sensory evaluation are presented. Therefore, the material of the course aims to introduce students to a) the basic concepts of quality and organoleptic tests of foods, b) how to troubleshoot and resolve quality problems with the help of statistical quality control and c ) understanding of the methods and analysis of sensory evaluation data.
Upon successful completion of this course the student he / she will be able to :

• Clearly understand the importance of quality and its benefits, and that quality is a matter of prevention rather than checks or inspections
• Has understanding of the importance of the specifications, customers and variability for the definition of quality, and the relationship of the latter with quality problems
• A perception of the quality dimensions
• Combine statistics with quality to solve or prevent quality problems
• Has understanding of the application/implementation of the tools used to solve quality problems
• Grasping the need for continuous quality improvement
• Has understanding of the concept and methods of sensory examination
• Be familiar with the data analysis of the organoleptic tests