MVI240 Sensory Science
Showing course contents for the educational year 2014 - 2015 .
Course responsible: Else Margrethe Hersleth
Teachers: Paula Alejandra Varela Tomasco, Valerie Isabelle Lengard Almli
ECTS credits: 5
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Minimum 5 students, maximum 30.
Teaching exam periods:
This course starts in January block. This course has teaching/evaluation in January block, .
Course frequency: <p>Other. Depending on the Department\'s resourses.</p><p><br/><br/><br/><br/><br/><br/></p>
First time: Study year 2003-2004
Students on the program Food Science
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.
Students will learn about the most important and most frequently used sensory methods. Will be able to perform a sensory analysis. Students will know how to: choose persons suitable for attending a sensory panel, train panellists, choose sensory methods depending on sensory problem, perform sensory methods, do data collections and write a simple sensory report.
Lectures, exercises, group discussions, write journal from practical exerxises.
Fronter. E-mail: email@example.com
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).
Knowledge about raw materials and food technology.
Written examination, 3.5 hrs. Examination and reports must be passed.
A total of 150 h: Lectures and self study: 110 h, practical exercises and journal: 40 h.
Special requirements in Science
Type of course:
40 h lectures, 10 h laboratory exercises.
Both examination and reports must be passed for the course to be approved.
An external examiner evaluates 25 randomly selected exam papers.
Examination details: Written exam: A - E / Ikke bestått