MVI240 Sensory Science
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Norsk emneinformasjon
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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)
(NO=norsk, EN=Engelsk)
Limits of class size:
30
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:
B-MAT
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:
Learning activities:
Lectures, exercises, group discussions, write journal from practical exerxises.
Teaching support:
Canvas.
E-mail: paula.varela.tomasco@nofima.no
Syllabus:
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.
Prerequisites:
Basic statistics (STAT100 or similar).
Recommended prerequisites:
Knowledge about raw materials and food technology.
Mandatory activity:
Attendance to all practical exercises & group presentations.
Assessment:
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.
Note:
Exam 100%
Hand in of compulsory reports (no grading)
Examiner:
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