Khoa Cng ngh Thc phm Mn hc

nh gi cm quan trong cng ngh thc phm

GV: L Minh Tm CD07 * Nm hc 2009-2010 Website: http://www.leminhtam.co.cc

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M t mn hc
Ti liu tham kho: [1]. Lawless, H.T., Heyman, H., Sensory Evaluation of Food: Principles and Practices, 2004 Nguyn Hong Dng bin dch (2007) [2]. Nguyn Hong Dng, Ti liu th nghim nh gi cm quan, NXB HQG Tp.HCM, 2005. Download: http://www4.hcmut.edu.vn/~dzung/SEpractices.pdf Tiu chun nh gi sinh vin: n C tnh ch ng v thi nghim tc trong hc tp.
n

Topic: doing and presenting

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nh gi cm quan l g ?
Phng php khoa hc c s dng gi ln, o c, phn tch v gii thch cm gic i vi cc sn phm vn c nhn bit thng qua cc gic quan: th gic, khu gic, xc gic, v gic v thnh gic.
Scientific method used to evoke, measure, analyze, and interpret Scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, those responses to products as perceived through the senses of sight, smell, touch, taste and hearing. smell, touch, taste and hearing.

(Stone & Sidel, 1993)

Evoke

Measure

Analyse

Interpret
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C s khoa hc

Natural Science/ Technology

Sensory Science LABORATORY Discriminative/ Descriptive

Behaviour Science/ Humanities Marketing Methods

Chemical/Physical Methods

CONSUMER Affective/Cognitive

PRODUCT PERSON

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C s khoa hc
Interacting Departments: U. S. Foods and Consumer Products Industries

Sensory Evaluation

Marketing Research Marketing

Legal Services

Packaging/ Design

Product Research

Sales Manufacturing Purchasing

Security/ Toxicology Engineering/ process develop Quality Control

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nh gi cm quan c th thay th ?

V sao ?
1.

Nh sn xut cn phi bit cht lng cm quan ca sn phm do Nh xu c ph bi ch l c c s ph mnh lm ra. l

2. 3.

Khng th suy lun cht lng cm quan t cc loi s liu khc. th lu ch l c t lo s li kh H s tng quan gia kt qu ca phng php thit b v cm gi k qu ph thi b quan rt km. r k

4.

Ngi tiu dng kh c th suy lun t nhng thng tin thng mi. Ng d kh th lu t nh m
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Mt s li khuyn
Ba nguyn tc c bn n S v danh ca cc mu nh gi n S c lp ca cc cu tr li n Kim sot iu kin th nghim

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iu kin cn v
Con ngi ng

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iu kin cn v
C s vt cht s ch

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Nhm php th trong nh gi cm quan

1.

Nhm php th phn bit Nhm php th m t Nhm php th th hiu

2.

3.

Ch : mc ch th nghim (la chn php th), s lng ngi th, chuyn gia hay ngi th thng thng.
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Nhm php th phn bit

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Nhm php th m t

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Php th th hiu
chp nhn ch nh cp i th hiu th hi so hng th hiu h th hi cho im th hiu i th hi
Age 10 20 30 40 50 60 70

k j

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Example: Baby Lemonfruit

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nh gi cm quan lm g ?
Kim tra cht lng
n

Mc ch n Phn hng sn phm theo tiu chun (quc t, quc gia, ngnh, x nghip- TCVN: 3215-79) Phng php tin hnh n Xc nh tiu chun cht lng (quality standards) Sn phm ?

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Hng pht trin

Nghin cu th trng c th tr v pht trin sn phm mi ph tri s ph m Nghin cu c bn c b

Sensory Perception: Physiological, Psychological & Cultural Factors Multivariate preference and liking models

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Kt lun chung
n

nh gi cm quan v ang c dng trong Kim tra cht lng, nghin cu v pht trin sn phm. Trong tng lai:
n n n

Tm l ngi tiu dng m bo cht lng ph hp th hiu Nhn chng hc, x hi hc (cross-culture)

Saving s

$
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