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Food Quality Evaluation provides an overview of the human sensory system and its importance in food quality evaluation. The text is divided into four units. Each unit contains 2-5 chapters. The first unit focuses on food quality, its definition and significance in sensory evaluation, food quality attributes, traditional and modern concepts of quality. It is followed by a chapter each on sensory perception and evaluation of food, sensory panel selection and training as well as the methods of assessment of food quality. The second unit is dedicated to the human senses involved in the sensory perception and evaluation of food namely; vision, olfaction, gustation, audition and touch. The eyes facilitate in determining appearance and color, the nose for the sense of smell, the tongue for the sense of smell, the tongue for taste, skin for touch and the ear for any possible sound effect. This unit discusses the importance, historical perspective, classification, theory, physiology, abnormalities, perception and evaluation (both subjective and objective) and recent advances. The third and the fourth units specifically focus on the assessment of quality of various plant and animal foods. This includes the structure, composition, properties, attributes, quality standards and evaluation of foods, such as cereal grains-wheat (which includes bread, chapatti, biscuit, breakfast, cereals, pasta), rice, pulses and legumes, fruits and vegetables, milk and milk products, meat, fish, seafood poultry. About the Author Dr. Eram S. Rao is as an Associate Professor in the Department of Food Technology at Bhaskaracharya College of Applied Sciences, University of Delhi. She has more than 17 years of teaching experience and her other publications include books on Food Science: Experiments and Applications (2001, reprinted and II ed in 2011) and a manual on Advanced Food Science and Food Engineering (2005, reprinted 2006). She has developed the first computer software in Nutrition and Dietetics for her research work in PhD and was involved in developing the first e-book on Foods and Nutrition for NISCAIR, CSIR, for their National Digital Library. Dr. Eram Rao is a member of the Board of Studies for many Universities and a life member of the Association of Food Scientist and Technologies of India. She works as a technical expert for the Ministry of Food Processing Industries, GOI and has facilitated in establishing National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Haryana, a Denovo University under the aegis of MFPI, GOI. She has been a consultant and academic coordinator for NIFTM and steered a unique blend of syllabus on Food Technology and Management. At present she is on their Board of studies. Table of Contents For eword Preface Acknowledgements Unit-I : Introduction to Food Quality Evaluation Introduction to Food Quality Sensory Perception and Evaluation of Food Sensory Assessment of Food Quality Unit-II : The Human Senses in Food Evaluation Color-The Visual Sense Olfaction-The Sense of Smell Gustation-The Sense of Taste Auditory-The Sense of Hearing Texture-The Sense of Touch Unit-III : Quality Evaluation of Plant Foods Wheat and Wheat Products Rice and Rice Products Pulses and Legumes Pasta Products Breakfast Cereals Biscuits Fruits and Vegetables Unit-IV : Quality Evaluation of Animal Foods Meat Fish and Seafood Poultry Milk and Milk Products Index