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 credits
Autumn Term 2021
Starts
30 August 2021
Ends
1 November 2021
Study location
Umeå
Language
English
Type of studies
Daytime,
100%
Required Knowledge
Food and Nutrition, 90 ECTS including 15 credits thesis, or Restaurant and Culinary Arts, 90 ECTS including 15 credits thesis, or equivalent qualifications.
English proficiency equivalent to English B/6 from Swedish upper secondary education.
Selection
Academic credits
Application code
UMU-28031
Application
Application deadline was
15 April 2021.
Please note: This second application round is intended only for EU/EEA/Swiss citizens.
Submit a
late application
at Universityadmissions.se.
As a citizen of a country outside the European Union (EU), the European Economic Area (EEA) or Switzerland, you are required to pay application and tuition fees for studies at Umeå University.
Food and Nutrition, 90 ECTS including 15 credits thesis, or Restaurant and Culinary Arts, 90 ECTS including 15 credits thesis, or equivalent qualifications.
English proficiency equivalent to English B/6 from Swedish upper secondary education.
Selection
Academic credits
Application code
UMU-F2801
Application
Application deadline was
15 January 2021.
The application period is closed.
Application and tuition fees
As a citizen of a country outside the European Union (EU), the European Economic Area (EEA) or Switzerland, you are required to pay application and tuition fees for studies at Umeå University.
