NSCPHD1098 Sensory Science - LPhD098

Volume 2013/2014
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.
Lectures, colloquia, excursions and project work.
  • Category
  • Hours
  • Colloquia
  • 4
  • Exam
  • 8
  • Excursions
  • 4
  • Guidance
  • 10
  • Lectures
  • 15
  • Preparation
  • 50
  • Project work
  • 160
  • Total
  • 251
Credit
9 ECTS
Type of assessment
Oral examination under invigilation
Written assignment