On 5th of December 2021, the third level students of Nutrition and Dietetics Department and under the supervision of Dr. Salih Zebari, conducted different methods of sensory evaluation of food. They followed British Standards/ ISO on food and nutrition unit at Cihan University- Erbil in December 2021.
In these practical sessions of ‘Sensory Evaluation of Food’, three different main techniques were used like Discriminative, Descriptive and Affective/ Consumer Tests. It was also followed by some subtests: Duo-Trio Test, Paired Comparison & Triangle Test, Hedonic 9 points scaling etc.
In this regard, different types of food were assessed using different types of rice, spiced and not, yogurt and cheese. The purposes of these tests were to teach students in a practical way how the manufacturers bring new products improve the existing products or expand the range of their products to meet consumer demand. It was also aimed to increase the students’ proficiency and ability to enter the labor market after graduation.