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Syllabus:

Food design - Sensory Analysis and Product Development, 15 Credits

Swedish name: Livsmedelsdesign-Sensorisk analys och produktutveckling

This syllabus is valid: 2021-08-30 and until further notice

Course code: 2KN018

Credit points: 15

Education level: Second cycle

Main Field of Study and progress level: Food and Nutrition: Second cycle, has only first-cycle course/s as entry requirements

Grading scale: VG Pass with distinction, G Pass, U Fail

Revised by: Department of Food, Nutrition and Culinary Science, 2021-03-08

Contents

What food and meals will we need 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 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, product development, and collaboration to practically develop a product. The course is aimed at students with varying backgrounds and with an interest in, and about food.

The course consists of two modules:
Module 1. Sensory Analysis and Product Development Methods 7,5 HE credits
Module 2. Product Development, 7,5 HE credits



Module 1. Sensory Analysis and Product Development Methods 7,5 HE credits
The module contains a general introduction to sensory analysis, what it is, and how to use the different methods. In-depth theoretical and practical knowledge of the various sensory analysis methods such as experimental design, panel selection, panel training, and rooms and scales are reviewed. The students organize and carry out the most common sensory tests, perform statistical processing of sensory data and interpret and report the results obtained. To gain an increased understanding of human perception, the anatomy and physiology of the senses are also treated. The human as a measuring instrument is discussed based on the perception process where everything from how we detect, discriminate and quantify is discussed. The student is introduced to product development in the food area. Areas that are treated are the product development process, project planning, market research, trend analysis, and design method.

Module 2. Product Development, 7,5 HE credits
In the module, the student, on assignment and in collaboration with an external party, conducts a case, where knowledge from module 1 is applied.
The work takes place in groups, where the group's process is part of the total result. Research is based on scientific articles, fieldwork, module 1, and specified case material. The module also includes how chemical and technological processes affect food during handling and preparation and storage. Trends, market research methods, and packaging are discussed and analyzed.

Expected learning outcomes

Module 1. Sensory Analysis and Product Development Methods 7,5 HE credits
On successful completion of the course, students will be able to:

Knowledge and understanding
  • Explain the anatomy and physiology of the sense organs
  • Explain the human perception process
  • Explain what sensory analysis is and have knowledge of the most common sensory methods
  • The importance of premises design and the impact of the environment on sensory assessments
  • The importance of how a panel is selected and trained
  • Explain the parts of the product development process
  • Identify trends in the food market

Skills
  • Select an adequate sensory test based on the prevailing test situation
  • Plan, organize and carry out the most common sensory tests and be able to process, interpret and report sensory data
  • Show all parts of the product development process

Analytical ability and attitude
  • Interpret and critically review scientific articles in relation to trends and the market

Module 2. Product Development, 7,5 HE credits
On successful completion of the course, students will be able to:

Knowledge and understanding
  • Explain which quality systems can be used in food handling
  • Relate to market trends in product development
  • Describe relevant chemical and technological processes in food handling

Skills
  • Plan, organize and implement product development projects
  • Apply project planning tools in product development
  • Identify and describe the effect of packaging on food quality, the environment and its significance for the consumer

Analytical ability and attitude
  • Conduct a joint oral and communicative argumentative presentation of work process and results
  • Analyze the group, the project's results and relevance to the market in relation to scientific literature

Required Knowledge

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.

Form of instruction

Module 1. Sensory Analysis and Product Development Method, 7.5 credits
The teaching consists of lectures, seminars and laboratory work. Participation in seminars and laboratory work is mandatory.

Module 2. Product Development, 7.5 credits
The teaching consists of lectures, seminars and laboratory work. Participation in seminars and laboratory work is mandatory.

Examination modes

Module 1. Sensory Analysis and Product Development method, 7.5 credits
Examination takes place through individual written exams as well as practical laboratory seminars, presentations and oral presentation in groups. Grades U (Fail) or G (Pass) are given at seminars, performances, presentations and laboratory work.

Module 2. Product Development, 7.5 credits
Examination takes place through oral presentation and group presentation as well as individual self-reflection. In oral presentation, group presentation and self-reflection, grades U (Fail) or G (Pass) are given.

Full course
To be approved for the entire course, it is required that all examining parts are approved. For VG (Pass with distinction) on a full course, VG is required on the first module.

Re-examinations will be offered no later than two months after the ordinary examination, however, the re-examination will be offered no earlier than ten working days after the result of the ordinary examination has been announced and a copy of the student's exam is available for the student. For exams conducted during May and June, the first retest may be offered within three months of the regular examination.
In addition, at least one further re-examination must be offered within one year from the regular examination. In cases where exams or compulsory teaching elements cannot be repeated in accordance with current rules for re-examination and retraining, it may instead be replaced by another assignment. The scope and content of such a task must be proportionate to the missed mandatory element.
 
Deviations from the syllabus can be made for a student who has been granted educational support due to a disability. Individual adaptation of the examination form will be considered based on the student's needs. The form of examination is adapted within the framework of the syllabus's expected study outcomes. At the request of the student, the teacher responsible for the course, in consultation with the examiner, must promptly decide on an adapted examination form. The decision must then be notified to the student.
 
Students who fail at one examination have the opportunity to take part in renewed examination on at least five occasions. A student has the right to request a change of examiner after two failed tests on parts of the course. The Director of Studies is contacted in such cases. The examinations based on this syllabus can be guaranteed for two years after the student's first registration on the course. Students who have been graded pass on a test can not undergo a re-examination. In the event that the syllabus expires or undergoes major changes, students are guaranteed at least three examination opportunities (including ordinary examination opportunity) according to current syllabus for a maximum period of two years from the date the previous syllabus expired or the course ceased to be offered.
 
Transfer of credits
Transfer of credits regarding this course (in whole or in part) can be tested. See the university's regulations and transfer of credit system. The application is made at the university's' e-service for credit transfer https://www.umu.se/en/student/my-studies/transfer-of-credits/. Credit transfer is tested by the Student Center at Umeå University.

Literature

Valid from: 2021 week 35

Handbook on Sensory Analysis
Albinsson Berit, Wendin Karin, Åström Annika
Kristianstads University press, 2017:9. Ale tryckteam AB, Bohus, Sverige (87s) The book is purchased through Kristianstad University :
Mandatory

Universal methods of design [Elektronisk resurs] : 100 ways to research complex problems, develop innovative ideas, and design effective solutions
Martin Bella., Hanington Bruce M.
Beverly, MA : Rockport Publishers : 2012 : 1 online resource (207 p.) :
ISBN: 9781610581998
Mandatory
Search Album, the University Library catalogue

Idéagenten : en handbok i att leda kreativa processer
Michanek Jonas, Breiler Andréas
4. rev. uppl. : Malmö : Arx : 2015 : 194 s. :
ISBN: 9789187043529
Mandatory
Search Album, the University Library catalogue

Gustafsson Inga-Britt
Sensorik och marknadsföring
1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. :
ISBN: 9789144079042
Search Album, the University Library catalogue