Course code MVI340

MVI340 Sensory and Consumer Science

Norsk emneinformasjon

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Showing course contents for the educational year 2022 - 2023 .

Course responsible: Valerie Isabelle Lengard Almli
Teachers: Paula Varela-Tomasco
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 the June block. This course has teaching/evaluation in the June block.
Course frequency: <p>Yearly.</p><p>Depending on the Department's resources.</p>
First time: Study year 2012-2013
Preferential right:
Course contents:
  • Brief introduction to anatomy and physiologi related to sensory science 
  • Introduction to the use of sensory analysis in research and industry
  • Sensory methods and reporting of sensory results 
  • Qualitative and quantitative methods for consumer testing
  • Acceptance, food choice and consumer attitudes
  • Statistics and multivariate analysis of sensory data
  • Segmentation of consumers, factors that influence perception and preferences for food as well as general consumer understanding
Learning outcome:

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

Skills: Students will be able to plan and conduct sensory tests and consumer tests, using trained judges 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 search and understand relevant literature in the field. The student is able to perform the preparations, techniques and analyses employed in the course. The student masters the instruments and equipment used in the course.

General competence: The students will be able to solve research or industry issues in the filed of sensory analysis and consumer research. The students will also be able to interpret and discuss relevant literature by their own reflection and critical thinking.  

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 activities:
Lectures, seminars, group work and independent study. An introduction to the topics will be given through lectures and group work as well as presentations/discussions in seminars with the course responsible present.
Teaching support:


Mob. 91166405

Harry T. Lawless and Hildegarde Heymann: Sensory Evaluation of Food, Springer, ISSN 1572-0330, 2010.
Knowledge of sensory analysis equal to MVI240, as well as knowledge of statistics corresponding to STAT100.
Recommended prerequisites:

Knowledge of raw materials and technology in Food Science.

Statistical analysis (analysis of variance, multivariate data analysis)

Mandatory activity:
Group work and seminars.
One week home exam, handed in as a written report on a given topic. Counts 100%
Nominal workload:
Totally 150 hours. About 40 hours lectures, 20 hours seminars/groupwork, 65 hours self-study including home exam.
Entrance requirements:
Special requirements in Science
Type of course:
Three weeks` intensive course. About 40 hours lectures, 20 hours seminars/groupwork over three weeks.
An external examiner evaluates the written report.
Examination details: Home exam: Letter grades