NFOB14012U Sensory and Consumer Science

Volume 2014/2015
Education
Bacheloruddannelsen i fødevarer og ernæring
MSc Programme in Food Innovation and Health
MSc Programme in Food Science and Technology
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

Lecture notes and compendium (latest edition). The compendium is available for purchase from Academic Books on Campus.

For the data analysis in this course you need a laptop with Windows based operating system.

Lectures, theoretical and practical exercises, project work and excursion. Theoretical concepts and methods are taught in lectures. Examples of hypothetical sensory problems and testing of sensory methods in practice are worked out in exercises. Examples of applications of sensory science in the food industry and research are illustrated. Students will learn how to apply or to reflect on sensory theories and methods in a practical or theoretical project.
  • Category
  • Hours
  • Colloquia
  • 5
  • Exam
  • 4
  • Excursions
  • 5
  • Lectures
  • 60
  • Practical exercises
  • 42
  • Preparation
  • 45
  • Theory exercises
  • 45
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Typically 4-6 questions with sub-questions. The individual weight of the sub-questions may vary, but the percentage is allways listed
Exam registration requirements
Submission, presentation and approval of project report
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
More than one internal examiner.
Re-exam
If 10 or fewer register for the reexamination the examination form will be oral
Criteria for exam assesment

Fullfilment of the learning outcomes