Course code MVI240

MVI240 Sensory Science

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Showing course contents for the educational year 2019 - 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:
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: Study year 2003-2004
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
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:

Canvas.

E-mail: margrethe.hersleth@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:
Practical exercises. Compulsory attendance at the first day of the course.
Assessment:
Written examination, 3.5 hrs, counts 100 %.   Examination and reports must be passed.
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:
Both examination and reports must be passed for the course to be approved.
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