270030 Sensory and Consumer Science

Detaljer
Inst. for Fødevarevidenskab
English titleSensory and Consumer Science
Tidligst mulig placeringBachelor 3. år til Kandidat 1.år
VarighedEn blok
 
Pointværdi7.5 (ECTS)
KursustypeFælleskursus
 
EksamenSluteksamen

skriftlig prøve


Skriftlig auditorieeksamen

Alle hjælpemidler tilladt

Beskrivelse af eksamen: 4 hours written examination

7-trinsskala, intern censur

Eksamensdatoer:
04 April 2009
 
Forudsætninger for indstilling til eksamenPassed project report
 
Rammer for undervisningThe weekly education is divided over lectures (27%), theoretical and practical exercises (33%) and project work (40%). Excursions are a minor part of the course. All teaching takes place at KU-LIFE.
 
BlokplaceringBlock 3
Ugestruktur: A
 
UndervisningssprogEngelsk
 
Anbefalede forudsætningerExploratory Data Analysis / Chemometrics
 
Kursusindhold
An introduction to sensory as a scientific discipline with emphasis on sensory and instrumental measurements, anatomy and biology of the human senses, and theories and methods within experimental psychology and consumer behaviour.

An overview of methods for measurement of sensory properties, relationships to chemical and physical properties, consumer choices and affective evaluation is given. Teories are presented about the development of preferences throughout the life-span. Application of experimental designs and statistical evaluation of sensory data is demonstrated for discrimination tests and descriptive sensory profiling as well as linking sensory, consumer and instrumental data. Examples of applying sensory and consumer methods in development and innovation of foods in different contexts are demonstrated. Theories of sensory arousal in relation to sensory food experiences are introduced.
 
Undervisningsform
Lectures, theoretical and practical exercises, project work and excursions. Theoretical concepts and methods are taught in lectures. Examples of hypothetical sensory problems and testing of sensory methods in practice are worked out in theoretical exercises and demonstrations. Examples of applications of sensory science in the food industry and research are illustrated in excursions. Students will learn how to apply or to reflect on sensory theories and methods in a practical or theoretical project.
 
Målbeskrivelse
The course aims at teaching the students the basic principles of sensory theory and practice as well as consumer choice behaviour.

Knowledge
-Understand elementary sensory terminology and practice
-Knowledge of the different human senses and understanding of their basic anatomy and functioning
-Knowledge of psychological theories of food perception and learning
-Reflect on elementary sensory and consumer methodology
-Reflect on product quality and its measurement by the senses and instruments

Skills
-Comprehend theories of consumer choice behaviour
-Apply principles of sensory and consumer testing methodology in product evaluation
-Apply principles of experimental design and statistical evaluation of sensory and consumer data

Competences
-Assess ethical implications in testing products with human subjects
-Respond to safety requirements for sensory testing of human subjects and secure handling of personal data
-Collaborate effectively in a joined project with other students
 
Litteraturhenvisninger
Meilgaard, M., Civille, G. and Carr, T. (2007). Sensory evaluation techniques. 4th Edition, CRC press. (course book)

Additional teaching materials will be handed out at the start of the course.
 
Kursusansvarlig
Derek Victor Byrne, dby@life.ku.dk, Institut for Fødevarevidenskab/Sensorik, Tlf: 35333199
 
Studienævn
Studienævn LSN
 
Kursusbeskrivelsesomfang
forelæsninger40
teoretiske øvelser25
praktiske øvelser25
forberedelse42
eksamen4
ekskursioner5
kollokvier5
projektarbejde60

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