| Responsible Department | Department of Food Science | ||||||||||||||||||||||
| Research School | FOOD Denmark | ||||||||||||||||||||||
| Course Dates | Individually decided | ||||||||||||||||||||||
| Course Abstract | The course covers general principles of sensory product testing, sensory methods in food evaluation, consumer methods, psychophysics, functions of the human senses, neurophysiology of the digestive system, fundamental principles of sensation, perception, affection and cognition as well as data analytical methods in sensory science. | ||||||||||||||||||||||
| Course Registration | To sign up for the course, please send an e-mail to Wender Bredie at wb@life.ku.dk. Please also remember to add the course to your PhD plan | ||||||||||||||||||||||
| Deadline for Registration | Individually decided | ||||||||||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||||||||||
| Level of Course | PhD course | ||||||||||||||||||||||
| Organisation of Teaching | The course take place at LIFE | ||||||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||||||
| Restrictions | No restrictions | ||||||||||||||||||||||
| Course Content | |||||||||||||||||||||||
| The course covers general principles of sensory product testing; sensory methods in food evaluation (threshold, discrimination, descriptive and quality tests, scaling, time-intensity, biases, sensory interactions in product evaluation); Consumer methods (quantitative methods, questionnaire design, acceptance, preference, fallacies of contemporary consumer science approaches); psychophysics; anatomical, biochemical, physiological and neurobiological functions of the human senses (taste, odour, touch, pain/irritation, sight, hearing); neurophysiology of the digestive system; fundamental principles of sensation, perception, affection and cognition; data analytical methods in sensory science. | |||||||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||||||
| The course involves a critical assessment of course literature, a literature study with a written report on a specific sensory topic with some relation to the student's PhD project. Participation in the sensory research seminars forms is also a part of the course. The basic course is 9 ECTS and additional 3 ECTS can be obtained by performing specific sensory and/or data analytical exercises, e.g. in relation to the student's own research project. 9 ETCS: Seminars based on readings: 50 hours Research seminars: 10 hours Self study of course literature: 75 hours Project and report: 80 hours Presentation and evaluation: 10 hours 12 ECTS: Extra exercises: 75 hours | |||||||||||||||||||||||
| Learning Outcome | |||||||||||||||||||||||
| The students will obtain the following competences: Knowledge about the principles of sensory measurement and methods employed in contemporary sensory research. The students will be able to critically assess scientific literature, design sensory experiments and give interpretation to results from sensory research. The students learn how to report and communicate sensory results effectively. | |||||||||||||||||||||||
| Course Coordinator | |||||||||||||||||||||||
| Wender Laurentius Petrus Bredie, wb@life.ku.dk, Department of Food Science/Sensory Science, Phone: 353-33242 | |||||||||||||||||||||||
| Course Fee | |||||||||||||||||||||||
| Free of charge for Ph.D. students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. | |||||||||||||||||||||||
| Course Costs | |||||||||||||||||||||||
| Purchase of the course book to be announced at the start of the course is recommended | |||||||||||||||||||||||
| Type of Evaluation | |||||||||||||||||||||||
| Oral presentation and evaluation of project report | |||||||||||||||||||||||
| Work Load | |||||||||||||||||||||||
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