The course is held ad hoc - please contact the person
responsible for the course.
Natural Sciences PhD Committee
Department of Food Science
Wender Bredie (2-7a654369727267316e7831676e)
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The course covers general principles of sensory product testing;
sensory methods in food evaluation (threshold, discrimination,
descriptive and quality tests, scaling, time-intensity, biases,
sensory interactions in product evaluation); Consumer methods
(quantitative methods, questionnaire design, acceptance,
preference, fallacies of contemporary consumer science approaches);
psychophysics; physiology of the human senses (taste,
odour, touch, pain/irritation, sight, hearing); fundamental
principles of sensation, perception, emotion and cognition as
well as data analytical methods in sensory
The students will obtain the following competences:
Knowledge about the principles of sensory measurement and methods
employed in contemporary sensory research.
The students will be able to critically assess scientific
literature, design sensory experiments and give interpretation to
results from sensory research.
The students learn how to report and communicate sensory results
The course involves a critical assessment of course literature, a
literature study with a written report on a specific sensory topic
with some relation to the student's PhD project.
The course is 9 ECTS.