| Responsible Department | Department of Food Science | ||||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 1 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall All aids allowed Description of Examination: 4 hours written examination 7-point scale, internal examiner Dates of Exam: 26 January 2012 | ||||||||||||||||||
| Requirement for Attending Exam | Passed project reports | ||||||||||||||||||
| Organisation of Teaching | The weekly education is divided over lectures (50%), theoretical (30%) and practical project exercises (20%). Excursions are a minor part of the course. All teaching takes place at KU-LIFE. | ||||||||||||||||||
| Block Placement | Block 2 Week Structure: A | ||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||
| Restrictions | Ingen | ||||||||||||||||||
| Course Content | |||||||||||||||||||
| 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, consumer behaviour and the meal context. An overview of methods for measurement of sensory properties, relationships to chemical and physical properties, consumer choices and affective evaluation is given. Theories 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. | |||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||
| 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. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| 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 learning, and sensory interactions -Reflect on elementary sensory and consumer methodology -Reflect on product quality and its measurement by the senses and instruments -Account for perception of meals and the influence of eating situations 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 -Define principles and assess theories regarding flavour interaction 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 joint exercises with other students | |||||||||||||||||||
| Course Literature | |||||||||||||||||||
| Meilgaard, M., Civille, G. and Carr, T. (2007). Sensory evaluation techniques. 4th Edition, CRC press. (course book) Additional teaching materials will be available as a compendium at the start of the course. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Derek Victor Byrne, dby@life.ku.dk, Department of Food Science/Sensory Science, Phone: 353-33199 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Work Load | |||||||||||||||||||
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