Nature of sensory response with emphasis on taste and smell as related to foods; design and methodology of small panel and consumer panel testing; and application of appropriate mathematical procedures. Lecture — 3 hours; laboratory — 3 hours. Prerequisite: course 107A or the ability to use analysis of variance.
Guest Lecturer Joel L. Sidel
Course Instructors: Maynard Amerine / Rose Marie Pangborn / Howard Schutz
Maynard Amerine
Dr. Maynard Amerine was one of the first researchers hired when the UC Davis Department of Viticulture and Enology was formed in 1935. Amerine’s collaboration with Dr. Albert J. Winkler led to the development of the now famous system used to measure climate and classify regions for grape growing. Amerine became a full professor in the Viticulture and Enology department in 1952 and served as chair of the department from 1957-1962. His research and literary accomplishments have received international recognition and awards. During his career, Amerine published 16 books and over 400 publications, including the classic, “Wine: An Introduction for Americans,” which he co-authored with colleague Vernon Singleton. Another major work, “Wines: Their Sensory Evaluation,” co-authored with Edward B. Roessler, initiated the objective study of taste analysis. In 1972, Amerine gave the UC Davis Library his personal collections of over 3,000 pamphlets and books, which included many rare and significant works on grape growing and winemaking. Courses: VEN 3, VEN 123, VEN 125, FST 107b.
Rose Marie Pangborn
Dr. Rose Marie Pangborn was a Professor and Sensory Scientist for 35 years at the UC Davis Agricultural Experiment Station. Pangborn’s research and influence were instrumental in UC Davis developing an acclaimed international reputation in sensory teaching and research. Despite her reputation as a tough teacher, she was highly regarded by many students. Pangborn published over 180 scientific papers and co-authored three textbooks. One of the textbooks, “Principles of Sensory Evaluation,” published in 1965, was considered the “bible” for sensory course work and research for over 20 years. Pangborn received numerous awards and accolades for her research and teaching. Course: FST 107b.
Howard Schutz
Dr. Howard Schutz is professor emeritus of food science and technology. During his tenure at UC Davis, Schutz’ research focused on taste and odor, preference measurement and methodology, and cognitive and context factors in food acceptance. He also served as a visiting scientist for the U.S Army, where he helped developed more efficient production methods for food and clothing. Schutz founded the Institute of Food Technologists Sensory Division and served as the first chair. He is also the founder of the applied sensory science and consumer testing certificate program offered through UC Davis Extension.
