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

Dimple Singh-Ackbarali, Rohanie Maharaj


This paper discusses the comprehensive and practical training that was delivered to students in a university classroomon how sensory evaluation can be used to determine acceptability of food products. The report presents how studentsused their training on sensory evaluation methods and analysis and applied it to improving and predicting acceptabilityof new innovative products that they developed. Students were exposed to and trained on performing some of the majorsensory test methods, including discrimination, descriptive, and affective tests. They were also exposed to exerciseswhich 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 ofthe analysis to make decisions on product acceptability and improvement. Students successfully applied their trainingand were able to not only get feedback on the specific food characteristics of their products that could be improved butwere also able to conclude that the products they presented to the panelists were acceptable and that the panelists had ahighly positive attitude towards eating the products and even purchasing if these were to become available in themarket. Since appropriate statistical analysis was applied for the different sensory evaluation methods used for each ofthe different products, valid information and conclusions that can prove product quality and acceptability was gatheredand can be presented to any product development and marketing departments in any food and beverage company thatmay wish to adopt and produce these products.

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Copyright (c) 2014 Dimple Singh-Ackbarali, Rohanie Maharaj

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Journal of Curriculum and Teaching ISSN 1927-2677 (Print) ISSN 1927-2685 (Online)  Email:

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