What food and meals will be needed for a sustainable society? Using sensory analysis, product development, and creative methods, the students in the course will develop conceptual suggestions for experiences and products in the area of food and meals that are sustainable from both a local and global perspective. The course is aimed at students with varying backgrounds and with an interest in, and about food. The course has an analytical and a creative perspective where lectures are interspersed with workshops, realizations, and designs. The goal is for students to gain an insight into teamwork, sensory skills, and product development.,By practical collaboration, a product will be developed.
Food design - Sensory Analysis and Product Development, 15 credits
Autumn Term 2024
2 September 2024
31 October 2024
Type of studies
Food and nutrition, 90 credits, including essay of 15 credits, or Restaurant and Culinary arts, 90 credits, including essay of 15 credits, or equivalent. English for basic eligibility for higher education.