Abstract
The application of the theory and practice of sensory evaluation of foods to the home economics syllabus is considered, with particular stress on the practical problems that must be recognized and considered. The relevance of such a component of the teaching course is discussed in terms of its value in stimulation of critical judgment, appreciation of scientific method and the acquisition of special skills.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have