MVI240 Sensory Science
Showing course contents for the educational year 2020 - 2021 .
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
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: Study year 2003-2004
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.
Lectures, exercises, group discussions, write journal from practical exerxises.
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.
Attendance to all practical exercises & group presentations.
Written examination (wiseflow), 3.5 hrs, counts 100 %.
A total of 150 h: Lectures and self study: 110 h, practical exercises and journal: 40 h.
Special requirements in Science
Type of course:
Three weeks' intensive course.40 h lectures, 10 h laboratory exercises.
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