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Suggested Topical Outline for a Course in Organoleptic Evaluation of Foods¹

Department of Food Science and Industries, University of Minnesota, St. Paul 55101

Frank Shipe

Department of Food Science, Cornell University, Ithaca, New York 14850

W. L. Dunkley

Department of Food Science and Technology, University of California, Davis 95616

W. L. Slatter

Department of Dairy Technology, Ohio State University, Columbus 43210

Joseph Tobias

Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

The topical outline presented here is suitable for a course which extends over a period of a quarter (approximately ten weeks of actual instruction) or a semester (approximately 14 weeks of actual instruction). It would normally be a three-credit-hour course with two hours of lecture or conference and two hours of laboratory per week. More or less credit may be allotted, depending on the completeness and depth of coverage required.

A course with this exact topical outline may not fit into the curricular requirements of all institutions, as some of the topics may be covered in other courses. The sequence of courses may also differ between institutions and, therefore, the exact level at which this course is to be offered cannot be stated. It is assumed, however, that the students would be at least sophomores or possess such a background as the instructor considers essential for his type of presentation.

¹ This outline was developed by a joint subcommittee appointed from the membership of both the Committee on Judging Dairy Products and the Committee on Flavor Nomenclature and References Standards of the Manufacturing Division of the American Dairy Science Association. The chairman was E. L. Thomas.