Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago

Abstract

This paper discusses the comprehensive and practical training that was delivered to students in a university classroom on how sensory evaluation can be used to determine acceptability of food products. The report presents how students used their training on sensory evaluation methods and analysis and applied it to improving and predicting acceptability of new innovative products that they developed. Students were exposed to and trained on performing some of the major sensory test methods, including discrimination, descriptive, and affective tests. They were also exposed to exercises which involved them physically setting up a test area, presenting samples that were coded and properly displayed, collating data from sensory evaluation questionnaires, statistical analysis of data collated and the use of the results of the analysis to make decisions on product acceptability and improvement. Students successfully applied their training and were able to not only get feedback on the specific food characteristics of their products that could be improved but were also able to conclude that the products they presented to the panelists were acceptable and that the panelists had a highly positive attitude towards eating the products and even purchasing if these were to become available in the market. Since appropriate statistical analysis was applied for the different sensory evaluation methods used for each of the different products, valid information and conclusions that can prove product quality and acceptability was gathered and can be presented to any product development and marketing departments in any food and beverage company that may wish to adopt and produce these products.

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