PPT-ITN Food Corporation A Journey in Taste…

25 Years of Excellence 1 Contents Company Mission History Continuation of Legacy Our Strengths What We Do Our Facility Our Staff Distribution Network Product Profile International Brands . The Sense of Taste. What parts of the body give us our sense of taste?. Tongue. Brain. Nose. The Tongue. - . Tongue. is the sense organ that detects . . flavor. .. many . grooves. on the surface. The Sense of Taste. What parts of the body give us our sense of taste?. Tongue. Brain. Nose. The Tongue. - . Tongue. is the sense organ that detects . . flavor. .. many . grooves. on the surface. Scientists assign all food tastes to one of five broad categories. Sweet. Salty. Bitter. Sour. and the newest fifth taste-. Umami. Sweet and salty are the least sensitive. Bitter is the most sensitive. Evaluation ---. Ch. 3. Sensory evaluation. The sum . of a food’s :. Influences on likes and dislikes. Physical . (genetic differences). Psychological . (taste bias created from past experiences). The Sense of Taste. What parts of the body give us our sense of taste?. Tongue. Brain. Nose. The Tongue. - . Tongue. is the sense organ that detects . . flavor. .. many . grooves. on the surface. 1. According to Food and Drugs (Composition and. Labelling. ) . Regulations. . , . food additives do not . include. food colourings.. f. ood preservatives.. vitamins.. food flavourings.. 2. Which of the following is NOT the use of food. behavioUr. Dr Lisa Methven. l.methven@reading.ac.uk. 1. Sensory Science Centre. Department of Food and Nutritional Sciences. 2. From Baby to Grandparent…. what should we …. . (sensory scientist, product developer, . , Madeline Trimble, and Jesse Weisman Pitts. Essential Questions. How do we smell?. What is the sense of smell used for?. What is responsible for our sense of smell? Where are they located in our brain?. =. The . skin. allows us to have the sense of touch. =. What are the FUNCTIONS . of the SKIN?. Protection. Protects. the body from infection, injury, and water loss.. Maintains body Temperature. helps us regulate . Labelling. ) . Regulations. . , . food additives do not . include. food colourings.. f. ood preservatives.. vitamins.. food flavourings.. 2. Which of the following is NOT the use of food. . . gustation. : . refers to sensations produced when substances dissolved in saliva stimulate taste receptors on the tongue and in the mouth. . Flavor:. includes smell, texture, temperature, and consistency (not just taste).. We hold certain expectations for food. Brainstorm food expectations with partner. . Food Expectations. 1. . Color. – quality factor. Relates to quality and/or perceived quality . (ex: white and orange carrots = same taste/quality) . Special organs of taste. Approximately 10,000 on surface of tongue. 1,000 scattered in the roof of mouth and walls of throat. Associated with Papillae. Tiny elevations on tongue. Taste Receptors. Taste Cells . Specific learning outcomes. Outline different types of taste . Describe the taste pathway . Explain the role in nutrition. . Taste (primary taste sensations). Sweet. : organic substances (polysaccharides, glycerol's, alcohol, ketones, chloroform).