NFOB14012U Sensory and Consumer Science
Bacheloruddannelsen i fødevarer og ernæring
MSc Programme in Food Innovation and Health
An introduction to sensory and consumer research as a scientific discipline with emphasis on the determinants of food intake, different data collection methods including instrumental measurements. An overview will be given of the anatomy and biology of the human senses, and theories and methods within experimental psychology, consumer behaviour and the meal context.
A description will be given of methods for designing data collection, questionnaires, measurement of sensory properties, relationships to chemical and physical properties, consumer choices and affective evaluation. Application of experimental designs and statistical evaluation of consumer and sensory data is demonstrated.
Examples of applying sensory and consumer methods in development and innovation of foods in different contexts are presented. Theories of sensory arousal in relation to sensory food experiences are introduced.
The course aims at teaching the students the basic principles of
sensory and consumer theory and practice.
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
- Ability to design multidisciplinary questionnaires
- 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 and contribute effectively in team
work
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
- 3
- Excursions
- 5
- Lectures
- 60
- Practical exercises
- 42
- Preparation
- 46
- Theory exercises
- 45
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 3 hours under invigilationConsists of two parts: 1 hour multiple choice and 2 hours essay questions. Each part weighs 50% of the final score. The individual weight of the sub-questions may vary, but the percentage is always listed.
- Exam registration requirements
Submission, presentation and approval of project poster
- Aid
- All aids allowed
NB: If the exam is held at the ITX, the ITX will provide computers. Private computer, tablet or mobile phone CANNOT be brought along to the exam. Books and notes should be brought on paper or saved on a USB key.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner.
- Re-exam
Possibility to re-submit poster two weeks before the registration date of the re-examination.
If 10 or fewer register for the re-examination the examination form will be oral. The oral exam will be 20 minutes in the project poster and the course curriculum, no preparation time.
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
- 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 (4-637265674268717166306d7730666d)
- Bodil Helene Allesen-Holm (4-646a636a4268717166306d7730666d)