MSc Programme in Food Science and Technology,
specialisation in Sensory Science
The course aims to give
a broad overview of food quality research with emphasis on the
understanding of relationships between process and product
variables influencing sensory and flavour properties of foods. The
students will learn and evaluate the process of how to handle
sensory and flavour quality measurement in problem-oriented project
work. This gives the students a practical insight in the
significance of planning scientific experiments from problem
formulation to experimental design, measurement and analysis of
data. Advanced tools for instrumental measurement of food quality
and flavour are introduced in theory and practice and include
GC-MS, olfactometry (GC-sniff and olfactometer), gustometry,
texture analyses, fluorescence measurements, NIR/NIT, NMR and
colour/video measurements. Sensory evaluation methods and
techniques are included in the project work. Dedicated multivariate
data analytical methods will be introduced to interpret the
relation between instrumental analyses, sensory analyses, and
different process or raw material conditions. The relevance and
limitations of approaches to food quality measurement will be
illustrated by experiences from research and development practices
in the food industry.
The objective of the course is to give the students knowledge
about aroma analysis and other instrumental quality analysis
techniques relevant for foods.
After completing the course the student should be able to:
- Describe the chemical and biochemical processes which are
important for changes in sensory and flavour properties during
processing and or storage of food products.
- understand the principles and methods being used to measure and
interpret different aspects of a product's quality.
- Apply their knowledge of processing and quality assessment of
foods to a concrete food quality problem.
- Select a proper method of analysis of a given food.
- Evaluate possibilities and limitations of instrumental techniques
for food quality analysis and their relation to sensory quality
through multivariate statistics.
- Cooperate with fellow students in a project team, including
planning, excecuting and reporting experiments.
- Reflect on working in teams.
- Reflect on the relevance of different aspects of food quality in
Teaching and learning methods
The course consists of: - Lectures aiming to give
a theoretical background on sensory and instrumental quality
analysis in foods. The series of lectures are placed in the first
part of the course to give theoretical background for seminars and
project work. - Excursions to relevant food industries give the
students a practical insight into food processing. - Practical
projects, where the students in groups of approximately 4 students
work with production of selected products, and measurement of
quality using instrumental and selected sensory methods. Based on
the practical work, a written report is prepared. The report should
cover all the above mentioned aspects as well as thorough
statistical (chemometric) treatment of data. The student should
also reflect over the processes in problem-oriented team research.
- Seminars, where the students present theoretical issues, present
case studies where authentical datasets are to be processed using
chemometric techniques, and/or present results of their own work. -
Where appropriate e-learning will be used.
Competences equivalent to those obtained in the
courses LLEA10273, LLEF10198, LLEF10174