LLEF10198U Sensory and Consumer Science
Volume 2013/2014
Education
Bacheloruddannelsen i
fødevarer og ernæring med fagpakken fødevarer, sundhed og ernæring
MSc Programme in Gastronomy and Health
The course is listed as limited elected study in Food Science and Technology MSc programme.
MSc Programme in Gastronomy and Health
The course is listed as limited elected study in Food Science and Technology MSc programme.
Content
An introduction to sensory as a
scientific discipline with emphasis on sensory and instrumental
measurements, anatomy and biology of the human senses, and theories
and methods within experimental psychology, consumer behaviour and
the meal context. An overview of methods for measurement of sensory
properties, relationships to chemical and physical properties,
consumer choices and affective evaluation is given. Theories are
presented about the development of preferences throughout the
life-span. Application of experimental designs and statistical
evaluation of sensory data is demonstrated for discrimination tests
and descriptive sensory profiling as well as linking sensory,
consumer and instrumental data. Examples of applying sensory and
consumer methods in development and innovation of foods in
different contexts are demonstrated. Theories of sensory arousal in
relation to sensory food experiences are introduced. The marketing
aspects of sensory analysis are also elucidated.
Learning Outcome
The course aims at teaching the students
the basic principles of sensory theory and practice as well as
consumer choice behaviour.
Knowledge
-Understand elementary sensory terminology and practice
-Knowledge of the different human senses and understanding of their basic anatomy and functioning
-Knowledge of psychological theories of food perception learning, and sensory interactions
-Reflect on elementary sensory and consumer methodology
-Reflect on product quality and its measurement by the senses and instruments
-Account for perception of meals and the influence of eating situations
Skills
-Comprehend theories of consumer choice behaviour
-Apply principles of sensory and consumer testing methodology in product evaluation
-Apply principles of experimental design and statistical evaluation of sensory and consumer data
-Define principles and assess theories regarding flavour interaction
Competences
-Assess ethical implications in testing products with human subjects
-Respond to safety requirements for sensory testing of human subjects and secure handling of personal data
-Collaborate effectively in joint exercises with other students
Knowledge
-Understand elementary sensory terminology and practice
-Knowledge of the different human senses and understanding of their basic anatomy and functioning
-Knowledge of psychological theories of food perception learning, and sensory interactions
-Reflect on elementary sensory and consumer methodology
-Reflect on product quality and its measurement by the senses and instruments
-Account for perception of meals and the influence of eating situations
Skills
-Comprehend theories of consumer choice behaviour
-Apply principles of sensory and consumer testing methodology in product evaluation
-Apply principles of experimental design and statistical evaluation of sensory and consumer data
-Define principles and assess theories regarding flavour interaction
Competences
-Assess ethical implications in testing products with human subjects
-Respond to safety requirements for sensory testing of human subjects and secure handling of personal data
-Collaborate effectively in joint exercises with other students
Literature
Meilgaard, M., Civille, G. and Carr, T.
(2007). Sensory evaluation techniques. 4th Edition, CRC press.
(course book)
Additional teaching materials will be available as a compendium at the start of the course.
Additional teaching materials will be available as a compendium at the start of the course.
Teaching and learning methods
Lectures, theoretical and
practical exercises, project work and excursions. Theoretical
concepts and methods are taught in lectures. Examples of
hypothetical sensory problems and testing of sensory methods in
practice are worked out in theoretical exercises and
demonstrations. Examples of applications of sensory science in the
food industry and research are illustrated in excursions. Students
will learn how to apply or to reflect on sensory theories and
methods in a practical or theoretical project.
Remarks
All teaching takes place at
FOOD at KU-SCIENCE.
Workload
- Category
- Hours
- Colloquia
- 5
- Exam
- 4
- Excursions
- 5
- Lectures
- 60
- Practical exercises
- 42
- Preparation
- 45
- Theory exercises
- 45
- Total
- 206
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As an exchange, guest and credit student - click here!
Continuing Education - click here!
Exam
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 4 hours under invigilation---
- Exam registration requirements
- Passed project reports.
- Aid
- Written aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners.
- Re-exam
- If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
Please see the aim of the course.
Course information
- Language
- English
- Course code
- LLEF10198U
- Credit
- 7,5 ECTS
- Level
- BachelorFull Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- A
- Course capacity
- No limitation.
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Derek Victor Byrne
Course secretary Bodil Helene
Allesen-Holm. E-mail: studysensory@life.ku.dk
Saved on the
30-09-2013