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NSCPHD1098  Sensory Science - LPhD098 Volume 2014/2015

Course information

LanguageEnglish
Credit9 ECTS
LevelPh.D.
Placement
Summer, Autumn And Spring
Schedule
The course is held ad hoc - please contact the person responsible for the course.
Course capacityNo restrictions.
Study boardNatural Sciences PhD Committee
Contracting department
  • Department of Food Science
Course responsible
  • Wender Bredie (2-7a654369727267316e7831676e)
Saved on the 02-02-2015
Content

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 science.

Learning Outcome

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 effectively.

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.

Teaching and learning methods
Lectures, colloquia, excursions and project work.
Sign up

E-mail to Dorte Juncher: dju@food.ku.dk

Exam
Credit9 ECTS
Type of assessment
Oral examination under invigilation
Written assignment
Workload
CategoryHours
Lectures15
Preparation50
Exam8
Colloquia4
Excursions4
Project work160
Guidance10
Total251
Saved on the 02-02-2015