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
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 IELTS Academic Training minimum score 5.0 with no individual score below 4.5 (Tests taken before January 2005 not admissible or TOEFL minimum score 500 on paper based test and not below 4.0 on the TWE, Alternatively 173 on computer based test with iBT61 is also required as well as basic entrance requirements for higher studies in Swedish language proficiency 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
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 exam.
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.
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.
For rules and regulations about the examination/assessment see the Universitys Code of Rules and Procedures.
Equivalency credits
The equivalence of course credits (completely or partially) can be assessed (see the Universitys Code of Rules and Procedures). An application can be made on a special form according to the Student Services directive.
Literature
The literature list is not available through the web.
Please contact the faculty.
