食品感官品评员考试训练系统的设计和使用  

Design of Food sensory taster examination and training system

作　　者：邓少平[1] 

机构地区：[1]杭州商学院食品,生物与环境工程学院,杭州310000

出　　处：《酿酒》2004年第1期5-8,共4页Liquor Making

基　　金：国家自然科学基金项目 (7996 0 0 3)

摘　　要：主要讨论食品感官品评员考试训练计算机管理系统的结构与设计 ,在充分剖析了食品感官品评员考试训练的特点与操作程序基础上 ,建立了相应的管理系统形式框架 ,并按照教育学的原则设立了考查考题及效果的统计参数 ,像试题难度、试题区分度、得分正态分布等 ,使感官品评员考试训练更加规范有序 ,并为感官品评员考试训练工作经常化的单位与部门提供了一个科学适用的管理操作环境。This paper mainly discussed the structure of the computer management system for food sensory taster examination and training. Based on full analysis of the characteristic of the food sensory taster examination and training, and operation procedure, a corresponding shape framework of management system is established, and it gives statistic parameters of examination question and its effects according the principle of education, such as the difficulty of test questions, the discrimination ability of test questions, the normal distribution of scoring and so on, thus the sensory examination and training, is more standard and logical, and it provides a scientific and applicable management operation method, for the organizations which often perform the sensory taster examination and training.

关 键 词：食品感官品评员 计算机管理系统 考试训练系统 结构设计 使用 

分 类 号：TS207.3[轻工技术与工程—食品科学] TP315[轻工技术与工程—食品科学与工程]