The aim of the course is to obtain advanced knowledge about sensory analysis and product development. The senses-organs anatomy and physiology factors are included to get a better understanding of human perception. Students should develop their ability to plan and carry out sensory tests and to analyse, interpret and present sensory data. In product development, areas like project planning, recipe development, quality insurance, market research, food packaging and food processes are covered.
Food design - Sensory Analysis and Product Development, 15 hp
Autumn Term 2018
Lectures begin on week starting 3 September 2018
Lectures end during the week of 5 November 2018
Type of studies
Univ: Pass grades in at least 90 ECTS in Food and Nutrition, including 15 credits thesis or completed 150 ECTS in the food agronomic or food engineering or equivalent.
English proficiency equivalent to English A from Swedish Upper secondary education. (IELTS (Academic) with minimum score 5.5 and no individual score below 5.0. TOEFL (Paper based with minimum score 530 and minimum TWE 4). TOEFL (Internet based with minimum score 72 and minimum Written 17)). Basic entrance requirements for higher studies in Swedish language proficiency is also required if the course is taught in Swedish.
Online applications are now open. You will be transferred to Universityadmissions.se.
Application deadline is
15 January 2018.