Food design, 7.5 Credits

Contents

This course consists of a general introduction to sensory analysis, different sensory analysis methods and how they are used. The course also provides a deeper theoretical and practical understanding of the different sensory analysis methods and when to use them. Also discussed are design, panel selection, panel training, premises and sensory scales. Students should develop their ability to carry out sensory tests; statistical analysis of results, interpretation and presentation of sensory data. The anatomy of sense organs and physiological factors are included to give a better understanding of human perception. The use of humans as measuring instruments, how we detect, discriminate and quantify our sensations, is discussed.
Critical assessment and discussion of scientific articles on the subject is also included.

Expected learning outcomes

After passing this course the student should be able to:
Knowledge and understanding

• Explain sensory analysis in general and have knowledge about different methods and when they are used. 
• Be acquainted with setting design and its effect on sensory evaluation judges.
• Be acquainted with panel recruitment, selection and training.
• Explain sample preparation and handling. 
• Understand the human perception processes.
• Explain the anatomy and physiology of the human senses.

Skills and abilities

• Be able to plan, organize and carry out the most common sensory tests and have the skill to arrange, interpret and report sensory data.

Values and attitudes

• Be able to interpret and critically review scientific articles.

Required Knowledge

Univ: Pass grades in at least three of four modules in Food and nutrition A, 30.0 Credits, and at least one module in  Food and nutrition B, 30.0 Credits
 

Form of instruction

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

Examination modes

Students are individually examined through a written exam. Oral presentations of laboratory work and active participation in seminars are examined in groups or pairs. Laboratory work and seminars are graded Pass or Fail.

The student has to pass all compulsory assignments and tests before marks are assigned. To obtain the mark Pass with Distinction, this mark is required in the written exam. The marking scale is Fail, Pass and Pass with Distinction.

A re-exam will be offered within two months of the regular examination, however, re-exam 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 re-exam should be offered within one year from the regular examination. If the examination or practical assignments cannot be repeated under the current rules for re-examination it may instead be replaced with another task. The scope and content of such task shall be proportionate to the failed exam / 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.
 

Other regulations

The course can together with course 2KN018 be included as 15 credits in a degree