WORKING CONDITIONS AND PANELISTS Teaching unitCourses:SENSORY ANALYSISYear: Year 3 of Bachelor's in Food Science and TechnologyDegree: Bachelor's in Food Science and TechnologyDescription ObjectivesIdentify those physiological and psychological factors that may cause actual results of sensory tests are subjective, they lend themselves to confusion or be misinterpreted.Choose those working conditions that maximize the concentration of the judges in the test to be performed, minimizing distractions and creating a pleasant working environment.SubjectsLecture topicsJudges: selection, training and common mistakes. The test conditionsLaboratory topicsSelection of Judges for Olive Oil Tasting