NFOB14012U Sensory and Consumer Science
MSc Programme in Food Innovation and Health
MSc Programme in Food Science and Technology
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.
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.
- Category
- Hours
- Colloquia
- 5
- Exam
- 4
- Excursions
- 5
- Lectures
- 60
- Practical exercises
- 42
- Preparation
- 45
- Theory exercises
- 45
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 4 hours under invigilationTypically 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
Course information
- Language
- English
- Course code
- NFOB14012U
- Credit
- 7,5 ECTS
- Level
- Bachelor
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- A (Tues 8-12 + Thurs 8-17)
- 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
- Armando Perez-Cueto (4-6776696b466c75756a34717b346a71)
- Bodil Helene Allesen-Holm (4-686e676e466c75756a34717b346a71)