| Department of Food Science | |||||||||||||||
| Earliest Possible Year | |||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | written examination Aid allowed Description of Examination: 13-point scale, internal examiner Dates of Exam: Evaluation of project report | ||||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week | ||||||||||||||
| Block Placement | F7, spring | ||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||
| Optional Prerequisites | 078061 Sensory Science | ||||||||||||||
| Course Objectives | |||||||||||||||
| Understanding of the basic principles and methods of sensory science. | |||||||||||||||
| Course Contents | |||||||||||||||
| Sensory Science is a multidisciplinary field comprising measurement, interpretation and understanding of human responses to product properties as perceived by the senses: sight, smell, taste, touch and hearing. The functioning of the different sense modalities are explained from anatomical, (neuro)physiological and psychological perspectives in relation to physical and chemical stimulation, e.g. from foods. Relevant concepts and results from modern studies of human perceptual, cognitive and affective behaviour are dealt with. Advanced sensory and consumer science methods and phenomena are presented and critically discussed: thresholds (detection, discrimination and identification), signal detection theory, Thurstonian modeling, supra threshold psychophysics and scaling, descriptive profiling, time-intensity, qualitative and quantitative consumer methods. Experimental design and univariate and multivariate analyses of sensory data, and relationships between sensory and physical/chemical measurements are explained and illustrated by research examples. The planning of sensory experiments, including choice of evaluation scales, selection and control of assessors, requirements for assessment facilities, is also an essential part of the course. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course consists of a series of lectures and practical exercises on the above topics. Research seminars give examples of sensory science from both basic and applied (industry) problems. An experimental project on a sensory science problem is also part of the course. The research facilities available for the project work include, sensory laboratory with FIZZ system, olfactometry laboratory, eletrodermal activity equipment. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Per Møller, pem@life.ku.dk, Department of Food Science/Sensory Science, Phone: 35333399 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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