LLEK10259U Advanced Sensory Methods and Sensometrics
Volume 2013/2014
Education
Compulsory for MSc students
in Food Science and Technology with specialisation in Sensory
Science and for MSc students in Gastronomy and Health.
Content
The students will gain insight in
how to perform sensory tests (scope, application, testing
environment and methods) and analysis of sensory and
consumer data.
Theory will be combined with practical exercises and will cover sensory analysis with trained panels and consumer panels including: analysis of sensory panel performance, descriptive sensory analysis techniques (including classical methods, CATA and emotional mapping), discrimination/similarity testing, temporal methods, fast mapping techniques (Napping, Flash Profile, Consensus Profile, etc.), acceptance tests in relation to external data (MDPref, PREFMAP, L-PLSR) and Conjoint Analysis. The methods will be presented, discussed and assessed for their merits and shortcomings in research, R&D and QC.
Tutorials will include an introduction to R and specific packages in R for sensory analysis. Other tutorials will utilise PanelCheck for sensory panel performance analysis and software for multivariate analysis (PCA and PLSR).
Theory will be combined with practical exercises and will cover sensory analysis with trained panels and consumer panels including: analysis of sensory panel performance, descriptive sensory analysis techniques (including classical methods, CATA and emotional mapping), discrimination/similarity testing, temporal methods, fast mapping techniques (Napping, Flash Profile, Consensus Profile, etc.), acceptance tests in relation to external data (MDPref, PREFMAP, L-PLSR) and Conjoint Analysis. The methods will be presented, discussed and assessed for their merits and shortcomings in research, R&D and QC.
Tutorials will include an introduction to R and specific packages in R for sensory analysis. Other tutorials will utilise PanelCheck for sensory panel performance analysis and software for multivariate analysis (PCA and PLSR).
Learning Outcome
The course provides an overview of
recent and more advanced sensory methods, techniques and data
analysis tools. The objective is to learn the student to critically
reflect over the design of sensory experiments, the analysis of
sensory data, the interpreation and consequences of the outcomes
for making decisions in business and research.
Knowledge:
- Overview over current and advanced analytical and affective sensory test methods, their scopes, applications and data analysis
Skills:
- Insight in how to handle sensory product evaluation
- Demonstrate knowledge on experimental sensory test designs and data analysis by univariate and multivariate methods
- Know the applications and limitations of different data analyses
- Can select test methods in relation to specific sensory and consumer test objectives
- Can correctly interpret results of sensory experiments
- Has working knowledge of different statistical software programs
Competences:
- Evaluate the sensory test objective in relation to selecting the appropriate test method and experimental setup
- Reflect over sensory methods and data analysis tools in realistic sensory and consumer evaluation situations
Knowledge:
- Overview over current and advanced analytical and affective sensory test methods, their scopes, applications and data analysis
Skills:
- Insight in how to handle sensory product evaluation
- Demonstrate knowledge on experimental sensory test designs and data analysis by univariate and multivariate methods
- Know the applications and limitations of different data analyses
- Can select test methods in relation to specific sensory and consumer test objectives
- Can correctly interpret results of sensory experiments
- Has working knowledge of different statistical software programs
Competences:
- Evaluate the sensory test objective in relation to selecting the appropriate test method and experimental setup
- Reflect over sensory methods and data analysis tools in realistic sensory and consumer evaluation situations
Literature
Compendium of selected scientific papers
and chapters from relevant text books.
Academic qualifications
For students not enrolled
in the Sensory Science master specialisation are recommended
Exploratory Data Analysis (LLEF10174) and Sensory and Consumer
Science (LLEF10198) or equivalent courses.
Teaching and learning methods
Lectures, theoretical
excersises and practical demonstrations, excursion.
Workload
- Category
- Hours
- Colloquia
- 10
- Exam
- 5
- Excursions
- 15
- Lectures
- 40
- Practical exercises
- 20
- Preparation
- 80
- Theory exercises
- 36
- Total
- 206
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Continuing Education - click here!
Exam
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 4 hours under invigilation---
- Aid
- Written aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners.
- Re-exam
- If ten or fewer are registered for re-examination, where the exam form at the ordinary exam is a written exam, the exam can be changed to oral exam.
Criteria for exam assesment
Please see the aim of the course.
Course information
- Language
- English
- Course code
- LLEK10259U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 3
- 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
- Wender Bredie (2-7d68466c75756a34717b346a71)
Course secretary Bodil Helene
Allesen-Holm. E-mail: studysensory@life.ku.dk
Saved on the
30-04-2013