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.