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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: 2014-08-25 valid to 2020-08-09 (newer version of the syllabus exists)

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: Three-grade scale

Responsible department: Department of Food, Nutrition and Culinary Science

Revised by: Head of Department of Food and Nutrition, 2014-06-09

Contents

The goal of the course is to provide basic knowledge about sensory analysis and product development and to increase the students ability  to critically study and analyse scientific literature in the field.

The course consists of two modules:
Module 1. Sensory analysis, 7,5 HE credits
Module 2. Product development, 7,5 HE credits

Module 1. Sensory analysis, 7,5 HE credits
This module consists of a general introduction to sensory analysis  what sensory analysis is, methods and how they are used. The course also provides a deeper theoretical and practical understanding of the different methods and when to use them. Also discussed are design, panel selection, panel training, premises and sensory scales. Students should develop their ability to identify problems and choose sensory methods based on how the problem is formulated and the purpose; carrying out sensory tests; statistically analysing, interpreting and presenting sensory data. The anatomy of sense organs and physiological factors are included to give a better understanding of human perception. Also discussed is the use of humans as measuring instruments - how we detect, discriminate and quantify  our sensations.

Module 2. Product development, 7,5 HE credits
In this module, issues such as project planning, recipe development, quality insurance, market research, food packaging and processes are covered. In the course, Swedish and international research within these fields will be considered.
 

Expected learning outcomes

Module 1. Sensory analysis, 7,5 HE credits
Students should after module one:

  • Have knowledge about sensory analysis in general and about different methods and know when to use them. 
  • Be able to plan, organize and carry out the most common sensory tests and have the skill to arrange, interpret and report sensory data.
  • Be acquainted with setting design and its effect on sensory evaluation judges.
  • Be acquainted with panel recruitment, selection and training.
  • Have knowledge about sample preparation. 
  • Have an understanding of the human perception processes.
  • Have knowledge if human senses anatomy and physiology.  Be able to interpret and critically review scientific articles.

Module 2. Product development, 7,5 HE credits
Students should after module two: 

  • Understand the process of product development. 
  • Be able to plan, organize and carry out product development projects. 
  • Have knowledge of what kind of tools for project planning there are on the market.  Be acquainted with what type of quality system can be used.
  • Have knowledge about the effect of packaging on food quality.
  • Be aware of the chemical and technological processes in food handling. 
  • Be able to interpret and critically review scientific articles.

Required Knowledge

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.

Form of instruction

The teaching consists of lectures, seminars and laboratory work. Taking part of seminars and laboratory work is compulsory.

Examination modes

Module 1. Sensory analysis.
Student work is evaluated through a written exam, oral presentations of laboratory group work and active participation in seminars. Laboratory work and seminars are graded Pass or Fail.

Module 2. Product development.
Evaluation of student work takes place in the form of written and oral presentations individually and in groups. Presentations of laboratory work, seminars and a written report. Student work is evaluated through active participation in and oral presentation of laboratory group work, individually written presentations of laboratory work and opposition of other students’ presentations.

Full course.
The student has to pass all compulsory assignments and tests in both modules before marks are assigned for the full course. To obtain the mark Pass with Distinction for the full course, this mark is required for both modules. The marking scale is Fail, Pass and Pass with Distinction for both modules.

A re-test will be offered within three months of the regular examination, however, re-test is offered no earlier than ten working days after the students have been told about the result of the regular examination and a copy of the student's exam is available. Furthermore, at least one more retest should be offered within one year from the regular examination. If the examination or practical assignments cannot be repeated under the current rules for retesting it may instead be replaced with another task. The scope and content of such task shall be proportionate to the failed test / practical assignment

For rules and regulations about the examination/assessment see the University’s Code of Rules and Procedures.

Equivalency credits
The equivalence of course credits (completely or partially) can be assessed (see the University’s Code of Rules and Procedures). An application can be made on a special form according to the Student Services’ directive.
 

Literature