Course code MVI240

MVI240 Sensory Science

Check for course changes due to the coronavirus outbreak on Canvas and StudentWeb.

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year starting in 2020 .

Course responsible: Paula Varela-Tomasco
Teachers: Valerie Isabelle Lengard Almli
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
This course starts in January block. This course has teaching/evaluation in January block.
Course frequency: Other. Depending on the Department's resourses.
First time: 2003H
Preferential right:
Course contents:

Introduction to anatomy and physiology relevant for sensory analysis. Sensory analysis for research and industry purpose. Training of assessors and conducting a sensory task. Students will be trained as panel leaders and also as assessors. Journals describing the practical exercises will be evaluated by the teachers.

  • Anatomy and physiology for sensory science, the senses, sensory function
  • Principles of good practice
  • Discrimination testing (theory and practice)
  • Descriptive testing (theory and practice)
  • Analysis and interpretation of descriptive data, panel performance
  • Sensory-instrumental correlations
  • Introduction to consumer testing (qualitative and quantitative)
  • Rapid descriptive sensory methods
  • Sensory quality control

The knowledge, skills and general competence incorporated in this course may contribute to the achievement of the UN's sustainability goals in the context of food-related consumer behavior and consumption, especially goals No. 3: Good health and well-being and No. 12 Responsible consumption and production.

Learning outcome:

Knowledge: The students will be familiar with concepts, methods, applications and established knowledge in the field of sensory science in relation to food.

Skills: Students will be able to plan and conduct sensory tests, using trained panelists and untrained consumers. They will also be able to process data, interpret and communicate results from the tests. The students will also be able to read and discuss relevant literature (research papers) in the field.

General competence: The students will be able to solve research or industry problems in the field of sensory analysis, by choosing the right tests for the right objectives. The students will also be able to understand and discuss relevant scientific literature.

Learning activities:
Lectures, exercises, group discussions, write journal from practical exerxises.
Teaching support:



Sensorisk Studiegruppe. Sensorisk analyse, bedømmelse av næringsmidler. Gyldendal undervisning, 2005. Lawless H, and Heymann H. Sensory Evaluation of Food, Principles and Practices, Second ed. Springer, 2010.
Basic statistics (STAT100 or similar).
Recommended prerequisites:
Knowledge about raw materials and food technology.
Mandatory activity:
 Attendance to all practical exercises & group presentations.
Written examination (wiseflow), 3.5 hrs, counts 100 %.   
Nominal workload:
A total of 150 h: Lectures and self study: 110 h, practical exercises and journal: 40 h.
Entrance requirements:
Special requirements in Science
Type of course:
Three weeks' intensive course.40 h lectures, 10 h laboratory exercises.

Exam 100%

Hand in of compulsory reports (no grading)

An external examiner evaluates a minimum of 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Written exam: A - E / F