http://dspace.univ-relizane.dz/home/handle/123456789/694 Sun, 19 Apr 2026 08:55:26 GMT 2026-04-19T08:55:26Z http://dspace.univ-relizane.dz/home/handle/123456789/820 Title: Sensory analysis of food Authors: AFFANE, Fouad Abstract: Sensory analysis has always aimed to better understand consumer preferences. Today, evaluating the sensations experienced during product consumption is a major challenge. Sensory analysis is present in the food sector but also in cosmetics, pharmaceuticals, automotive, etc. The implementation of tools to better understand consumer expectations seems obvious in order to optimize the product so that it can remain on the market as long as possible. Upon completion of this course, the student will be able to choose the method allowing them to determine the sensory qualities of a food product by identifying the maximum number of physicochemical and biological characteristics of food products. Tue, 07 Oct 2025 00:00:00 GMT http://dspace.univ-relizane.dz/home/handle/123456789/820 2025-10-07T00:00:00Z