ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersMeasuring how people perceive food: the physiology of the senses, panel selection and training, difference, descriptive and affective tests, the statistics that analyse them, and consumer research for product development.
In the exams: ICAR AIEEA-PG Code 18 Unit III (judging of food products); ICAR AICE 35.a Unit 4 (sensory evaluation, panel screening)
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit III judging of food products: basic tastes and physiology, test room conditions, difference tests and their chance probabilities, hedonic scale, score cards and grading.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Sensory Science & Consumer Research. Difficulty: 21 easy, 23 medium, 4 hard.
| Physiology of taste, smell, touch, sight and hearing in eating | 6 | |
| Sensory laboratory set-up and test conditions | 5 | |
| Difference tests: triangle, duo-trio, paired comparison and tetrad | 5 | |
| Affective tests: hedonic scales and preference | 5 | |
| Panel screening, selection and training | 4 | |
| Ranking and scaling: category, line and magnitude scales | 4 | |
| Descriptive analysis: QDA, flavour profile and Spectrum | 4 | |
| Relating sensory and instrumental measurements | 4 | |
| Time-intensity and temporal methods | 3 | |
| Statistical analysis of sensory data | 3 | |
| Consumer research: focus groups, surveys and central location tests | 3 | |
| Judging and grading of food products | 2 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Which ISO standard gives guidance on the design of sensory test rooms?
B. ISO 8589
ISO 4120 is the triangle test.
Further reading: ISO 8589; Meilgaard, Civille and Carr
A trained descriptive panel typically has about:
C. 8–12 assessors
Consumer panels are much larger.
Further reading: ISO 8586; Meilgaard, Civille and Carr
Reference standards in panel training are used to:
B. Anchor attributes and intensities
For example sucrose solutions for sweetness.
Further reading: ISO 8586; Meilgaard, Civille and Carr
Which test is used when samples cannot easily be presented together?
C. A-not-A
Same-different is another option.
Further reading: ISO 4120, ISO 10399; Lawless and Heymann
Ranked sensory data are commonly analysed by the:
A. Friedman test
Each assessor ranks all samples.
Further reading: Lawless and Heymann, Sensory Evaluation of Food
On the 9-point hedonic scale, the midpoint 5 means:
B. Neither like nor dislike
1 = dislike extremely, 9 = like extremely.
Further reading: Lawless and Heymann, Sensory Evaluation of Food
A paired preference test with no expected direction is analysed as:
A. A two-tailed binomial test with p = 1/2
Either sample could be preferred.
Further reading: Lawless and Heymann, Sensory Evaluation of Food
In ANOVA of descriptive data with assessors as a random effect, the product effect is tested against:
B. The product × assessor interaction
This makes conclusions more robust.
Further reading: Næs, Brockhoff and Tomic, Statistics for Sensory and Consumer Science
Tukey's HSD is used after ANOVA to:
D. Find which product means differ
Fisher's LSD is another option.
Further reading: Næs, Brockhoff and Tomic, Statistics for Sensory and Consumer Science
AGMARK grade standards for ghee and honey combine sensory requirements with:
A. Chemical limits
See food-law-regulatory-affairs.
Further reading: Lawless and Heymann, Sensory Evaluation of Food
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