NFOB14012U Sensory and Consumer Science

Volume 2015/2016
Education

Bacheloruddannelsen i fødevarer og ernæring
MSc Programme in Food Innovation and Health

Content

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.

Learning Outcome

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.

Lectures, theoretical and practical exercises, project work and excursion. Theoretical concepts and methods are taught in lectures. Examples of hypothetical consumer and sensory problems and testing of sensory methods in practice are worked out in exercises. Examples of applications of consumer and sensory science in the food research are illustrated. Students will learn how to apply or to reflect on sensory and consumer theories and methods in a practical or theoretical project.
  • Category
  • Hours
  • Colloquia
  • 5
  • Exam
  • 3
  • Excursions
  • 5
  • Lectures
  • 60
  • Practical exercises
  • 42
  • Preparation
  • 46
  • Theory exercises
  • 45
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written examination, 3 hours under invigilation
Consists 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