Role of physical and sensory analysis in food QC and processing. Sensory analysis: physiology of the human senses. Psychophysiology of perception. Food sensory attributes. Test room design. Judges selection and training. Use of measurement scales. Sensory tests: overall difference and attribute difference tests, descriptive analysis techniques, affective tests. Food texture analysis. Stress, strain, gradient, elasticity. Food viscosity and viscoelasticity. Instrumental measurements of food texture. Color perception. C.I.E., Munsell, Yxy color spaces. Tristimulus colorimetry and spectrophotometry. Image analysis, electronic nose and tongue: objectives, instruments and food application.